Spiced Roasted Carrots & Hazelnuts, Silky Butterbean Mash
SERVES: 4 AS A SIDE
PREP: 15 MINUTES
COOK: 55 MINUTES
Ingredients
- 1 teaspoon coriander seeds
- ½ teaspoon black peppercorns
- 12 small carrots, halved
- 45ml olive oil
- 45ml water
- 2 teaspoons agave or maple syrup
- 50g blanched hazelnuts, halved
- Sea salt flakes, to taste
- Finely chopped flat-leaf parsley, to serve
For the butterbean mash
- 90ml olive oil
- 1 lemon, zest, plus a squeeze of juice
- 1 tablespoon coriander seeds
- 3 spring onions, thinly sliced
- 2 fat cloves garlic, finely grated
- 1 x 700g jar butterbeans (or 2 x 400g tins butterbeans), drained and rinsed
To serve
- Preheat the oven to 180°C fan/200°C/gas 6.
- Lightly grind the coriander seeds and black peppercorns in a pestle and mortar, then add them to a medium roasting tin along with the carrots, olive oil, water and ½ teaspoon salt. Cover with foil, then roast in the oven for 40 minutes.
- After 40 minutes, remove the foil, drizzle the carrots with the agave or maple syrup, then return to the oven for a further 15 minutes to reduce the liquid and get some colour on the carrots. Put the hazelnuts on a small baking tray and pop them into the oven at the same time to toast.
- Meanwhile, put the olive oil, lemon zest, coriander seeds, spring onions and garlic into a small frying pan and warm through over a low heat for 5 minutes – you’re not aiming to get any colour on the garlic, so keep the heat down.
- Put the butterbeans and the infused oil, spring onions, etc. into a high-speed blender or food processor and blitz until very smooth. Add a squeeze of lemon juice, then taste and adjust the salt if needed. Warm the mash and spoon into shallow bowls, topped with the roasted carrots. Scatter the carrots with a little sea salt, the toasted hazelnuts and flat-leaf parsley and serve warm.
THE GREEN COOKBOOK
Extracted from: The Green Cookbook by Rukmini Iyer (Square Peg) 6 June 2024, £25 HB Photography by David Loftus
Om Magazine
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