Crushed Carrots with Harissa and Pistachios
Easily the tastiest way I have ever eaten carrots. If you don't have pistachios, they are not essential. Thanks to Ottolenghi for this recipe from North Africa.
1 Tablespoon Olive Oil
1 Kg Carrots, peeled and cut into 2cm slices
200ml Vegetable stock
Grated zest of 1 Orange
1 Garlic clove, crushed
2 Teaspoons Harissa paste
Grated zest of 1 Lemon
200g Plain Greek Yoghurt
1 Tablespoon Lemon Juice
25g Shelled Pistachios, roughly chopped
Salt and Black pepper
Saute the carrots in the butter and olive oil for 6 minutes. They should soften.
Add the stock, bring to a slow simmer and cook, with a lid on, for a further 25 minutes. The carrots should be soft and the liquid almost gone.
Transfer carrots to a food processor and add a pinch of salt. Whizz briefly so that they are only coarsely chopped.
Leave to cool then add harissa paste, garlic, orange zest, half the lemon zest and some black pepper.
Mix together the yoghurt with lemon juice, the rest of the lemon zest and a small pinch of salt.
Spread the yoghurt out on a plate. Spoon the carrots on top.
Serve this a side dish to almost anything, as a mezze/antipasto dish or as a dip with flatbreads.