Carrot & Harissa Purée
This 3-step recipe is simple to prepare and provides maximum flavour impact. Serve it as a smooth dip or alongside vegetables. Makes about 2 cups.
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Cooking tools:
- Food processor
- Pepper mill
- Pot
- Stove
- Colander
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 700g (4 large) carrots, peeled and roughly chopped
- 2 cloves garlic, peeled and roughly chopped
- 1 tsp Julie Le Clerc harissa
- ¼–½ cup extra virgin olive oil (EVO)
- Salt
- freshly ground black pepper
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