Carrots with Coriander and Pistachios
Take the “British Bland” (ie. steamed and buttered) out of this humble root vegetable and kick it up to fabulous.
- ¼ C. shelled pistachios
- ¾ tsp. coriander seeds
- ½ garlic clove finely chopped
- 3 TBL. lemon juice
- ¼ tsp crushed red pepper flakes
- 1/3 C. olive oil
- 1 lb. carrots, cleaned and coarsely grated
- 1/3 C. cilantro leaves
Preheat oven to 350°.
Spread the pistachios on a baking sheet and toast for 6-8 minutes until you can smell the nuts. Let cool and coarsely chop.
Toast the coriander seeds in a small dry skillet, tossing often until fragrant (about 1 minute). Let cool and very coarsely grind with a mortar and pestle or put in a small ziplock bag and crush.
Whisk garlic, lemon juice, red pepper and coriander in a bowl, then whisk in the oil.
Season with kosher salt.
Add the carrots and let sit for at least 30 minutes.
Add the cilantro and pistachios before serving.