Carrot and Harissa Puree
Recipe by Julie Le Clerc
Makes about 2 cups
700g (4 large) carrots, peeled and roughly chopped
2 cloves garlic, peeled and roughly chopped
¼–½ cup (EVO)
Sea salt and freshly ground black pepper
Cook the carrots in boiling salted water until very tender. Drain well and while still warm blend with garlic in a food processor, adding enough EVO to work into a smooth paste. Add harissa and season with salt and pepper to taste.
This is best enjoyed while still warm, with crackers, bread or flatbreads.
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