Carrot Mash with Harissa
TAGGED : SUGAR DETOX RECIPE
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
- 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.
- 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.
- Transfer carrots to a food processor, add salt and pulse to a paste.
- Leave to cool, add some orange or lemon zest, garlic, harissa, the lemon juice and some pepper. Stir.
- Top with parsley and pistachios, as an optional garnish.
Vegetarian Dairy-free Gluten-free