Recipe

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DnD

		Carrot Puree Spice Mix with Nuts and Olive Oil on a Baguette
		Serving Size - 8
		Prepared By - DnD
		Recipe Rating * * * * *	Printer Friendly Recipe

CARROT PUREE:

2 pounds carrots, peeled and cut into 2-inch lengths

6 tablespoons extra-virgin olive oil, plus more for dipping

2 tablespoons white wine vinegar

4 teaspoons harissa

1 teaspoon ground cumin

1/2 teaspoon ground ginger

Salt and pepper to taste

SPICE MIX WITH NUTS:

1/2 cup blanched almonds

3 tablespoons coriander seeds

2 tablespoons cumin seeds

2 tablespoons sesame seeds

1/4 cup unsweetened dried shredded coconut

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

French Baguette

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.