Curried carrot mash with brown butter from Ottolenghi Flavour (page 67) by Yotam Ottolenghi and Ixta Belfrage and Tara Wigley

  • spring onions
  • carrots
  • fennel seeds
  • fresh ginger
  • limes
  • mint
  • nigella seeds
  • caster sugar
  • butter
  • cumin seeds
  • red chillies
  • medium curry powder

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • FJT on October 22, 2020

    I absolutely loved this mash; my husband was less thrilled but admitted that the dish was much better than it sounded! As slouj says, the garnishes are absolutely essential; they provide the contrasting tastes and texture which stop this just being a carrot mash with some curry flavour. I particularly liked the pickled chillies. Served with grilled halloumi (one of the suggestions in the recipe headnote): the salty cheese complemented the mash perfectly.

  • slouj on October 07, 2020

    Absolutely delicious! All the ingredients come together brilliantly. Don’t be tempted to skimp on the garnishes - part of the joy of this is the combination of the sweet mash, rich butter and zing of the spring onions, mint and chilli.

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