Name: Pickled and Sautéed Carrots with Almond Purée
Yield: 4 Servings
Ingredients: ½ cup whole blanched almonds; ¼ cup olive oil; ¼ teaspoon white wine vinegar; Pinch of sugar; Kosher salt; ½ cup white wine vinegar; 2 tablespoons sugar; 1 teaspoon coriander seeds; ½ teaspoon kosher salt; ¼ teaspoon crushed red pepper flakes; 4 small carrots, scrubbed, 2 thinly sliced lengthwise, 2 thinly sliced crosswise; 2 tablespoons olive oil; 12 small carrots, scrubbed; 2 garlic cloves, crushed; 1 tablespoons unsalted butter; Kosher salt and freshly ground black pepper; 1 tablespoon fresh cilantro leaves; 1 tablespoon fresh mint leaves; 2 teaspoons toasted sesame seeds

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Stephen Lewis

Steal Brooklyn chef Sean Rembold's Reynard restaurant move: Use one ingredient—carrots—two ways.

Recipe notes