Carrots with Almond Purée

Combine almonds and oil ina small saucepan over medium heat; cook,swirling often, until almonds are just golden,about 4 minutes. Using a slotted spoon,transfer almonds to a blender; let almonds andoil cool. Pulse almonds until finely chopped.With motor running, slowly add cooking oil,vinegar, sugar, and 1/4 cup water and process,adding water as needed, until just thinnerthan peanut butter; season with salt.

Bring vinegar, sugar,coriander, salt, and red pepper flakes to aboil in a small saucepan; reduce heat andsimmer, stirring, until sugar is dissolved,about 3 minutes.

Add carrots and let cool.

Heat oilin a large skillet over medium-high heat.

Add carrots; cook, turning often, until goldenand tender, 5-8 minutes.

Add garlic andbutter; cook, tossing, until garlic is golden,about 2 minutes. Season with salt and pepper.

Spoon almond purée onto plates and topwith pickled carrots, sautéed carrots,cilantro, mint, and sesame seeds.