You are viewing the content for Saturday 11 February 2006

Recipe for Spicy Carrot Puree

By Darina Allen
When Claudia Roden taught here some years ago she showed us how to make this Spicy Carrot Puree and also the Roast Peppers and Chick Peas. A peppery Tunisian salad called Omi Houriya.

Serves 6

1½lb (750g) carrots


4 tbsp extra virgin olive oil

3 tbsp wine vinegar

2 garlic cloves, crushed

1 tsp harissa or to taste or 1 teaspoon paprika and a good pinch of chilli pepper

1½ tsp ground cumin or caraway seeds

Peel carrots and cut into large pieces. Boil in salted water until tender, then drain and mash with a fork or chop them. Add rest of the ingredients. Serve cold.

Optional Garnishes 6 black olives4 oz (100g) fetta cheese cut into small cubes.