Carrots with Almond Purée

Ingredients

• 0.5 cup blanched almonds and whole
• 12 small carrots scrubbed
• 1 teaspoon coriander seeds 
• 1 tablespoon cilantro leaves fresh
• 1 tablespoon mint leaves fresh
• 2  garlic cloves crushed
• 4 servings kosher salt freshly ground
• 2 tablespoons olive oil 
• 0.3 teaspoon pepper flakes red crushed
• 2 teaspoons sesame seed toasted
• 2 tablespoons sugar 
• 1 tablespoon butter unsalted
• 0.5 cup citrus champagne vinegar 

Equipment

• frying pan
• sauce pan
• blender
• slotted spoon

Directions

1. Combine almonds and oil ina small saucepan over medium heat; cook,swirling often, until almonds are just golden,about 4 minutes. Using a slotted spoon,transfer almonds to a blender; let almonds andoil cool. Pulse almonds until finely chopped.With motor running, slowly add cooking oil,vinegar, sugar, and 1/4 cup water and process,adding water as needed, until just thinnerthan peanut butter; season with salt.
2. Bring vinegar, sugar,coriander, salt, and red pepper flakes to aboil in a small saucepan; reduce heat andsimmer, stirring, until sugar is dissolved,about 3 minutes.
3. Add carrots and let cool.
4. Heat oilin a large skillet over medium-high heat.
5. Add carrots; cook, turning often, until goldenand tender, 5-8 minutes.
6. Add garlic andbutter; cook, tossing, until garlic is golden,about 2 minutes. Season with salt and pepper.
7. Spoon almond purée onto plates and topwith pickled carrots, sautéed carrots,cilantro, mint, and sesame seeds.