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Carrot and Harissa Puree

Carrot and Harissa Puree

Recipe by Julie Le Clerc

Carrot and Harissa Puree

Makes about 2 cups

700g (4 large) carrots, peeled and roughly chopped
2 cloves garlic, peeled and roughly chopped
1 tsp Julie Le Clerc harissa
¼–½ cup extra virgin olive oil (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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