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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.

 

Ingredients

  • 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

Directions

1.

Preheat oven to 350°.

2.

Spread the pistachios on a baking sheet and toast for 6-8 minutes until you can smell the nuts. Let cool and coarsely chop.

3.

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.

4.

Whisk garlic, lemon juice, red pepper and coriander in a bowl, then whisk in the oil.

5.

Season with kosher salt.

6.

Add the carrots and let sit for at least 30 minutes.

Let Sit At Room Temperature To Enhance Flavors

7.

Add the cilantro and pistachios before serving.