Carrot Harissa Puree
Recipe by Danielle Wiens
If you’re looking to upgrade your dish, then look no further. This Carrot Harissa Puree hits fresh, savoury and sweet notes making it perfect to pair with pork, chicken, or lamb. Use it on wraps, as a dip, or as the base for your protein, as pictured.
Preheat the oven to 325℉.
Heat a heavy-bottomed pan over low-medium heat. Add spices one by one and toast until fragrant, about one minute each. Let spices cool slightly before grinding them into a powder.
Line a baking sheet with parchment paper and lightly oil it. Add carrots and bake for an hour, flipping halfway through. Remove carrots from the oven and let them cool slightly before slicing into thin half medallions.
Heat a pan over low-medium heat. Add avocado oil and let warm slightly.
Toss in chopped shallot and cook until translucent. Then add garlic, and give it a stir before covering. Let cook for one to three minutes.
Add carrots to the pan, then sprinkle in one tablespoon of the spice blend. Save the rest in an air-tight container for future use.
Add in half the water, stir, then cover and let cook until carrots are cooked through about five minutes.
Let mix cool slightly before adding it to a blender or food processor. Add in the pepperoncini paste and blend until smooth. If the mix is too thick add water a few tablespoons at a time.
For a smoother texture, pass through a tamis.
Serve with a choice of protein.
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