Carrot & Harissa Purée

This 3-step recipe is simple to prepare and provides maximum flavour impact. Serve it as a smooth dip or alongside vegetables.

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)
Salt and freshly ground black pepper

Cook the carrots in boiling salted water until very tender.

Drain well and while still warm process with garlic in a food processor, adding oil to work into a smooth paste.

Add harissa and season with salt and pepper to taste.

Recipe by Julie Le Clerc