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Baby Carrots with Carrot-Top Pipián, Pistachio, and Coriander

Ingredients (13)

  • 3 pounds small carrots with the tops
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 garlic clove
  • 1 tablespoon serrano chili, chopped
  • 2 tablespoons pistachios
  • 2 tablespoons pumpkins seeds
  • 1 tablespoon coriander seeds
  • 2 cups carrot tops (reserved from above)
  • 1 cup cilantro leaves
  • 1/2 cup extra virgin olive oil
  • 1/2 cup fresh coriander flowers and berries, for an optional garnish
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Nutritional Information
  • Calories532
  • Fat40.18g
  • Saturated fat5.57g
  • Trans fat0.0g
  • Carbs42.2g
  • Fiber12.99g
  • Sugar19.72g
  • Protein6.73g
  • Cholesterol0g
  • Sodium861.85mg
  • Nutritional Analysis per serving (4 servings) Powered by

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Baby Carrots with Carrot-Top Pipián, Pistachio, and Coriander

It’s this nice balance of sweet, nutty, herby, and a bit spicy (thanks to a hit of serrano chili in the pipián) that transforms the humble carrot and its accompanying ingredients into a glorious vegetarian side and standout vegetable dish (that’s not an expected roasted Brussels sprout) that you might just want to fold into your holiday spread from this Thanksgiving onward. We got the recipe for you below, thanks to Garrison Price at New York City’s Il Fiorista, but don’t be intimidated by the restaurant-level plating (though if you want carrot ribbons, go forth with our favorite vegetable peeler!); it’s easily adaptable for the home cook.

From: An Easy Roasted Carrot Side That Will Steal the Spotlight at Your Holiday Table

Instructions

  1. 1Preheat your oven to 400 degrees F. Trim the carrot tops leaving 1/2 inch of the stem attached. Separate carrot tops and reserve for the pipián.
  2. 2Toss the carrots with olive oil and season with salt and black pepper. Place on baking sheet and roast in the oven until just tender and brown about 20 to 25 minutes. Allow the carrots to rest at room temperature.
  3. 3In a food processor combine garlic, serrano chile, pistachio, pumpkin and coriander seeds until a coarse paste forms. Add the carrot tops, cilantro and season with salt and pepper.
  4. 4Pulse together while adding in the olive oil.
  5. 5Serve the carrots on a bed of the pipián sauce and garnish with fresh coriander flowers and green coriander berries.

Image courtesy of Sidney Bensimon.

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