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Curried Carrot Mash with Brown Butter
Ingredients
  • 1 to 2 red chiles, finely sliced into rounds (seeded for less heat)
  • 4½ tsp white wine vinegar
  • ½ tsp superfine sugar
  • table salt
  • 1 lb 12 oz/800g carrots (roughly 8), peeled and roughly chopped into ¾-inch/2cm pieces
  • 2 tbsp unsalted butter or olive oil
  • ¼ oz/5g fresh ginger, peeled and julienned
  • ½ tsp nigella seeds
  • ½ tsp fennel seeds
  • ½ tsp cumin seeds
  • 2 tbsp olive oil
  • 1 tsp medium curry powder
  • ¼ tsp ground cinnamon
  • 1½ tsp lime juice
  • 1 green onion, trimmed and julienned
  • ¼ cup/5g mint leaves, finely shredded
Steps
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