One of the wonderful bonuses of being part of the local food scene is access to the freshest ingredients from local farmers and food makers. This carrot mash with harissa (Moroccan red chile paste) was introduced to me by Chef Audrey Snyder. If you’re not keen on making your own red chile paste, Mina Harissa sells a delicious one that’s made without any sugar.
INGREDIENTS (4 Servings):
1 tablespoon extra-virgin olive oil
1 tablespoon grass-fed ghee
10 large carrots, peeled and cut into ¾-inch pieces
1 cup vegetable stock
Sea salt, to taste
Grated orange or lemon zest
2 garlic cloves, crushed
2 teaspoons harissa
1 tablespoon lemon juice
Freshly ground black pepper, to taste
1 handful of fresh flat-leaf parsley, coarsely chopped
Pistachios, chopped, for serving
DIRECTIONS:
1. Heat the olive oil and ghee in a large skillet over medium-high heat. Add the carrots and sauté for 5 to 7 minutes, stirring often. Let them soften.
2. Add the vegetable stock. Turn the heat to medium-low, cover the pan, and cook for another 25 minutes, until the carrots are soft and there is hardly any liquid left.
3. Transfer the carrots to a food processor, add salt, and pulse to a paste.
4. Let cool, then add the orange zest, garlic, harissa, lemon juice, and some pepper. Stir and serve topped with parsley and pistachios.