Spiced and Creamed Carrots from Tender: A Cook and His Vegetable Patch by Nigel Slater (Ten Speed, April)
I served this side dish to some dinner guests, and it got rave reviews. It was like nothing any of us had tasted before, and at first glance might be mistaken for one of those cold, raw, ascetic carrot salads. It was anything but. There were a lot of flavors going on, but the grated carrots were still definitely the star. Their natural sweetness was balanced by tangy yogurt and lime juice, and the dish was richened by “a thick slice” of butter, some heavy cream, and crunchy toasted cashews. The spices were subtle, just the right amount, and the handful of cilantro at the end added great color and freshness. Have all the ingredients at the ready to pull this recipe together in five minutes, stir-fry-style, or take a little more time and serve it at room temperature. It was great both ways.
Enough for 4
Carrots—14 ounces (400g)
Garlic—2 cloves
Ginger—a thumb-sized piece
Green chiles—3 or 4 small, hot ones
Butter—a thick slice
Yellow mustard seeds—a teaspoon
Cashew nuts—2 tablespoons
Heavy cream—4 tablespoons
Plain yogurt—4 heaping tablespoons
Cilantro leaves—a good handful
Lime juice—a generous squeeze
Shred or grate the carrots coarsely. Peel and crush the garlic, then peel and finely shred the ginger, and finely chop the chiles.
Heat the butter in a frying pan and add the garlic, ginger, and mustard seeds, holding a lid over them to stop them sputtering. Add the chiles and then, as everything becomes fragrant, the grated carrots. Let them cook, with the occasional toss, for three or four minutes.
Coarsely chop the cashews, toast them in a nonstick frying pan until golden, then set aside. Stir the cream and yogurt together and fold them into the hot carrots. Immediately spoon into a serving dish and top with the toasted cashews, cilantro leaves, and the lime juice.
