Pumpkin Seed Coulis Recipe
This recipe is by Alex Witchel and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients
- 2 1/2 tablespoons whole coriander seeds
- 1 3-inch cinnamon stick, broken into pieces
- 1 whole clove
- 1 tablespoon hot red pepper flakes
- 2 tablespoons canola oil
- 1 small carrot, peeled and thinly sliced
- 1/2 stalk celery, diced small
- 1/2 small onion, thinly sliced
- 1/2 fennel bulb (including stalks), thinly sliced
- 1/3 cup verjus or orange juice
- 1 cup fresh carrot juice
- 3/4 cup chicken stock or water, more as needed
- 1/2 cup toasted pumpkin seeds
- 2 teaspoons butter
- 2 teaspoons honey
- Salt
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