(0 item) - $0.00

You have no items in your shopping cart.

Carrot & Harissa Puree

Carrot & Harissa Puree

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.

Grid  List 

2 Item(s)

per page
  • Julie Le Clerc Harissa

    Julie Le Clerc Harissa


    Julie’s version of this typically Moroccan/Tunisian chilli paste was inspired by her travels throughout Morocco while researching the cuisine for her cookbook, Made in Morocco.

    It is not especially chilli-hot (those who like more heat can add more chilli), but is concentrated with layers of flavour achieved by a unique blend of spices.

    Use traditionally in Moroccan tagines or add to rice dishes. It is great as a rub or marinade for lamb or chicken.

    Learn More
    $13.90
    106 -

  • Pons Traditional Extra Virgin Olive Oil

    Pons Traditional Extra Virgin Olive Oil


    From Catalonia, Spain, an EVO pressed from Cornicabra and Arbequina olives. It is well-balanced, with a fresh aroma and a slightly peppery but soft finish. Recommended for everyday use in all types of cooking.

    Also available in a 750ml bottle or 3 litre tin. 

    Learn More
    $17.50
    106 -

Grid  List 

2 Item(s)

per page

Sabato


Please confirm that

you are 18 years or over.

If you're under 18 we can't

allow you to purchase alcohol.