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!"
photo by ncmysteryshopper
- Ready In:
- 15mins
- Ingredients:
- 6
- Yields:
-
2 cups
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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Reviews
-
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. -
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! -
I loved this! The only thing I changed was add 2 teaspoons of harissa. Loved the flavor, but will probably add another clove of garlic next time. Thanks Beck D -
What a combo! I also loved the sweetnes of carrots with the heat of harissa. And it's so healthy and good for you, as well! There was little blandness there though, that bothered me, but I am not sure yet, how to better it. Definately most worthy for tinkering, though! -
This was so easy and quite a treat. I loved the sweetness of the carrot combined with the harrissa! I will make this again!
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RECIPE SUBMITTED BY
currybunny
Melbourne, Victoria
I live in Melbourne with my gorgeous husband Andy! We're both total foodies who love making and eating dishes of all sorts - I normally try at least 4 new recipes a week. We both do swing dancing and are totally obsessed with our two beautiful cats, Couscous (mine) and Moo(DH's). Couscous loves red wine and savoury food, while Moois addicted to frozen yoghurt and chocolate. It's a full time job trying to eat dinner in peace!
