Carrot and nut spread

Ingredients for 1 servings:

• 1 tbsp olive oil
• 200 g carrot(s)
• 50 ml vegetable stock
• 1 small garlic clove(s)
• some salt
• some harissa, alternatively pepper or chili
• 1 pinch of cumin
• 1 dashes lemon juice
• 4 walnuts
• 1 tsp herbs

Instructions

Working time approx. 10 minutes; Rest period approx. 1 day; Cooking/baking time approx. 5 minutes; Total time approx. 1 day 15 minutes

vegan, spicy spread

Brush the carrots under running water, peel them, and dice them finely. Heat the olive oil in a pan, sauté the carrots briefly, add the stock, cover, and simmer on low heat for 5 minutes. Crush the garlic clove and mix with the spices and lemon juice. When the diced carrots are soft, drain them (you can reuse the stock for something else if necessary), place them in a bowl, and puree them with the walnuts and garlic spice paste. Stir in the herbs and pour the paste into a jar. You can, of course, blend in other nuts. I’ve found that the spread tastes even better if it’s left to sit for 1-2 days.