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CARROT PUREE: - In a large saucepan over high heat: cover the
carrots with water and bring to a boil. Reduce the
heat to medium and simmer until tender. about
20 minutes. Drain the carrots and return them to
the saucepan. Cook for 30 seconds over medium
heat to thoroughly dry them. Remove the carrots
from the heat and coarsely mash them with a
fork or whisk. You should have a coarsely ground
carrot puree that sticks together but still has
rough pieces throughout.
Stir in the olive oil vinegar, harissa, cumin and
ginger. Season the mixture with salt and pepper.
SPICE MIX WITH NUTS: - In a medium skillet over medium heat, toast the
almonds until golden, about 4 minutes. Transfer
the almonds to a work surface to cool. and then
finely chop them.
Put the coriander and cumin seeds in the same
skillet and toast, stirring until fragrant, about
2 minutes. Transfer the seeds to a spice grinder
and allow them to cool completely before
coarsely grinding In a medium bowl. combine the almonds with
the ground spices.
Put the sesame seeds in the skillet and toast
them over medium heat. stirring until golden.
about 2. minutes. Transfer to the spice grinder.
Toast the coconut in the skillet over medium
heat. stirring constantly until golden. about
2 minutes. Add the toasted coconut to the
grinder and let it cool completely.
Grind the sesame seeds and coconut to a coarse
powder. Combine with the almond and spice
mixture and season with salt and pepper.
Serve slice baguette in thin slices, brush with olive oil then tope with Spice Mix with Nuts, then Carrot Puree and serve. |
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