Carrot Mash with Harissa


Carrots, which are named after their most famous phytonutrient—beta-carotene, are also a treasure trove of other phytonutrients, which are particularly good at protecting against cardiovascular disease. This particular dish, a carrot mash with harissa, a Moroccan red chile paste, was made by chef, Audrey Snyder, using some fresh local carrots and parsley, and is a particularly delicious accompaniment to any main dish. (Vegans can substitute ghee for olive oil).



  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon of ghee
  • 10 large carrots, peeled and cut into 3/4" slices
  • 1 cup vegetable stock
  • Pinch of sea salt
  • 1 tablespoon grated orange or lemon zest
  • 1 garlic clove, crushed
  • 2 teaspoons of harissa
  • 1 tablespoon of lemon juice
  • pinch of ground white pepper
  • handful of flat leaf parsley, coarsely chopped
  • 1 teaspoon pistachios, chopped


  1. Place the olive oil and ghee in a large pan over medium-high heat. Add carrots and sauté for 5-7 minutes, stirring often. Let them soften.
  2. Add the vegetable stock. Turn down to medium-low heat, cover pan and cook for another 25 minutes until carrots are soft and there is hardly any liquid left.
  3. Transfer carrots to a food processor, add salt and pulse to a paste.
  4. Leave to cool, add some orange or lemon zest, garlic, harissa, the lemon juice and some pepper. Stir.
  5. Top with parsley and pistachios, as an optional garnish.






Vegetarian Dairy-free Gluten-free