in Middle East

Carrot puree

updated

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Ingredients for 4 servings:

  • 500 g carrot(s)
  • ½ tsp harissa
  • 2 tbsp balsamic vinegar, white
  • 1 tbsp capers, small
  • 2 garlic cloves
  • 1 tsp cumin, ground
  • Salt
  • 2 tbsp olive oil
  • 150 g sheep’s cheese
  • n. B. Olives, black

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel the carrots, chop into large pieces, cover with water, and simmer for 25-30 minutes. Drain and puree. Mix the harissa with the vinegar and add it to the puree along with the capers. Crush the garlic. Add the cumin and oil, and season with salt. Mix thoroughly. Let cool and garnish with crumbled feta cheese and olives, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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