Ingredients for Carrot And Harissa Puree
- 1 pound carrots, peeled and chopped
- Garlic Cloves
- Olive Oil
- 1-2 tablespoons harissa paste (adjust to taste)
- Sea Salt
- Fresh Ground Pepper
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How to Make Carrot And Harissa Puree
- Bring a pot of salted water to a boil. Add the chopped carrots and cook until tender, about 8-10 minutes.
- Drain the carrots well and let them cool slightly.
- Transfer the warm carrots and minced garlic to a food processor.
- With the food processor running, slowly drizzle in the olive oil until a smooth and creamy puree forms.
- Add the harissa paste and process until well combined. Taste and adjust the amount of harissa according to your spice preference.
- Season generously with salt and freshly ground black pepper to taste.
- Serve warm as a side dish or chill for at least 30 minutes before serving as a dip. Garnish with fresh cilantro or parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
26g
Fat
25g
Carbs
4g