Arabian Carrot Spread

Arabian Carrot Spread

Vegetarian
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Preparation time
10min
Serving(s)
1

Preparation time : 10 minutes + 30 minutes cooking time. Preheat the oven to 200°C. Peel and chop the carrots into +- 2cm pieces.

Useful to know : This spread tastes best on small pieces of toasts. Using a pastry cutter, cut out circles of bread and then toast them in a frying pan with a slurp of olive oil and a garlic clove.

Ingredients

500
g carrots
100
ml olive oil
1
small teaspoon Harissa
1
small teaspoon Ras el Hanout
*
Ground cumin to taste
1
garlic clove
1
tablespoon red vinegar

Preheat the oven to 200°C.

Peel and chop the carrots into +- 2cm pieces.

Place the carrots in a pan, cover with water and cook for 10 minutes. The carrots must be at the stage where they are just starting to go soft.

Transfer the carrots to an ovenproof dish and finish cooking them in the oven.

Add 2 tablespoons of olive oil and the garlic clove and continue cooking the carrots using the fan setting for 15 minutes until they start to colour.

Leave the carrots to cool down.

Using a blender, blend all the ingredients with a drizzle of olive oil until you get a smooth paste that has a “sandwich spread” texture.

Adjust the seasoning to taste.

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Mix the salt into the flour. Dilute the baker’s yeast in 50ml warm water and the olive oil.