Читать книгу Eat – The Little Book of Fast Food - Nigel Slater - Страница 72

carrots, butter, black beans, coriander leaves, mustard seeds, onion, chilli flakes

Boil 600g carrots in deep, lightly salted water until tender, then drain, reserving the liquid. Blitz the carrots in a food processor with 20g butter and 150ml of the reserved cooking water.

Melt 30g butter in a shallow pan, add 2 teaspoons of mustard seeds and toast for a minute or two. Drain two 400g cans of black beans, add to the pan, cover and leave to cook for 5 minutes, till warmed through.

Peel and finely slice an onion. Melt another 30g butter in a pan, add the sliced onion and fry till golden brown. Scatter in a large pinch of dried chilli flakes and a further teaspoon of mustard seeds. Sizzle briefly.

Divide the carrot purée between 2 bowls, gently stir in the black beans, scatter over a few coriander leaves, then spoon over the sizzling onion and its butter.

For 2. Aromatic, satisfying, sweet and faintly hot.