Carrot and Harissa Puree

From "Made in Morocco" - this is so great, you can serve it cold as a dip or (as I prefer) hot as a veggie side dish. Easy and very delicious!
- Ready In:
- 15mins
- Yields:
- Units:
Nutrition Information
6
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ingredients
- 4 large carrots, peeled and roughly chopped (700gm)
- 2 garlic cloves, peeled and chopped
- 1⁄3 cup olive oil
- 1 teaspoon harissa
- sea salt
- fresh ground pepper
directions
- Cook carrots in boiling salted water until tender. Drain well and while still warm process with garlic in a food processor, adding oil to work into a smooth and creamy paste.
- Add harissa and process to blend. Season with salt and pepper to taste.
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RECIPE MADE WITH LOVE BY
@currybunny
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@currybunny
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"From "Made in Morocco" - this is so great, you can serve it cold as a dip or (as I prefer) hot as a veggie side dish. Easy and very delicious!"
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We have made this numerous times and love it. We change the proportions some, like putting way more harissa in than called for, but I bet it would be good as written. And if the carrots are not very sweet, we sometimes add a touch of honey or sugar, not to make it sweet as much as pump up the carrot taste a bit.
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Very, very good. When DH sat down to the table and looked at it, he said, "It looks like baby food!" Then he took a substantial forkful, and gave it the glazed-eye seal of approval ... I noted the last reviewer's comment about it being bland, so I used 4 garlic cloves and 1.5 tsp. harissa -- I also cut the olive oil to about 1/4 cup. It was just delicious. Thanks for giving me a great new way to use harissa!
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