Spicy Carrot Purée with Toasted Almonds

Chef Ana Sortun, of the excellent Oleana, serves a "Spicy Carrot Purée & Egyptian Spice Mix" as one of her delectable pret a manger dips. Inspired by Oleana, this is my version.

Spicy Carrot Purée and Toasted Almonds

Serves 8.

Ingredients:

2 pounds carrots, peeled and quartered
5 tablespoons unsalted butter
4 teaspoons curry powder
2 teaspoons cayenne pepper, plus more to taste
2 tablespoons white wine vinegar
1/2 cup almonds, blanched and slivered
sea salt, to taste

Bring a large pot of water to boil. Add the carrots. Reduce heat to a simmer and cook until fork tender, about 20-25 minutes. Drain pot and return to medium heat. Return carrots to the pot, stirring constantly, until dry, about 30 seconds. Remove carrots from pot and place in mixing bowl. Roughly mash with a potato masher, until partially mashed, with carrot chunks remaining.

Mix in the butter, curry powder, cayenne pepper, and vinegar. Season with salt to taste.

Toast the slivered almonds in a saute pan, constantly moving the pan to keep them from burning. Garnish carrot purée with almonds. Serve with crusty rustic bread and olive oil for dipping, or atop bruschetta.