Spicy Carrot Purée
Published June 13, 2006
Jim Scherer for The New York Times
- Total Time
- 30 minutes plus 30 minutes' resting
- Rating
- Comments
- Read comments
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Ingredients
2 pounds carrots, peeled and cut into large pieces
6 tablespoons extra virgin olive oil, more to taste
2 tablespoons white wine vinegar
4 teaspoons harissa (available at Middle Eastern and specialty markets)
1 teaspoon ground cumin
½ teaspoon ground ginger
Salt and pepper to taste
Nutritional analysis per serving (8 to 12 servings)
9 grams carbs; 112 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 8 grams fat; 3 grams fiber; 243 milligrams sodium; 1 gram protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Boil carrots until very tender, about 20 minutes. Drain and return to pan, tossing over medium heat until dry. Coarsely mash with potato masher or fork.
- Step 2
Stir in remaining ingredients and set aside for 30 minutes to let flavors blend. Season, transfer to bowl, drizzle with more olive oil and serve with crusty bread, if desired.
Private Notes
Comments
I often make a spicy carrot puree as a dip for other vegetables, but with dried chipotle, plus cumin, thyme, and a little fish sauce for salt and umami. Maybe a different form of chile would end up suiting you?
I loved this, changed it slightly as I was eating it on crisp rye toast with my pea soup. So I used Martha Rose Shulman’s spices for her Tunisian Carrot Frittata, here on the New York Times, using her harissa, garlic, and ground caraway (instead of the cumin and ginger,) left out the vinegar, I don’t like it, and added some flaky salt to finish. It was excellent, I used a pound of carrots and 2 of us ate it all. Fab alongside pea soup for a winter supper, & easy.
Delicious! I served it as a vegetable side but it's probably better as an appetizer or small dish. Ana Sortun is a genius with flavors and vegetarian cuisine.
This dish is divine! Serve on bread or crackers topped with Dukah, drizzle olive oil on top. As appetizer. Keeps well in fridge. Served it 1 week later for company, and was asked for the recipe!