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Tunisian carrot purée

Tunisian carrot purée

Preparation : 10 min Resting : -
Cooking : 30 min Equipment :
Difficulty :
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for 1 large bowl :
350 g carrots
3 tablespoons olive oil
1 teaspoon cumin
harissa to taste
1 garlic clove
1 small onion
1 tablespoon lemon juice
salt
1Wash and peel the carrots and cut into slices. Steam the carrots and garlic for 25 min. Meanwhile, gently soften the sliced onion in 1 tablespoon of olive oil, then add the cumin and cook for a further 2 min.
2Stir in the carrots, garlic and all the other ingredients and fry for 5 min. Allow to cool slightly, then pour into the Micro bowl, check the seasoning if necessary and blend for approximately 1 min., adding 2 tablespoons of olive oil via the feed tube until the purée is smooth.
3Leave to cool.
Chef’s tip

Can be eaten cold with bread or as a garnish with grilled meat.


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