Crushed carrots with harissa and pistachios

Crushed carrots with harissa and pistachios

Who knew carrots could taste this good?! sweet and sour and spicy- just delicious!

time

20 mins

pan

35 mins

fire

159 kcal

time

20 mins

pan

35 min

fire

159 kcal

Crushed-carrots-with-harissa-and-pistachios

SERVES

6

DIFFICULTY

more effort

SERVES

6

Difficulty

more effort

I can’t claim this recipe unfortunately, it is from the amazing Yotam Ottolenghi, one of my all time favourite chefs- he can really work magic with vegetables! This recipe is from his book Plenty More (click here to see). We had this as part of an alternative Christmas dinner for Friendsmas (click here to see the full menu) and my husband and I both agreed that this was one of the star dishes. There is a hint of orange (perfect for the alternative Christmas dinner), and it went perfectly with my Pulled Persian chicken.

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Crushed carrots with harissa and pistachios

Servings: 6
Who knew carrots could taste this good?! sweet and sour and spicy- just delicious! 
Syns: 3.5 per portion
Print Recipe
20 mins
35 mins

Ingredients

  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1 kg carrots peeled and sliced
  • 200 ml vegetable stock
  • grated zest 1 orange
  • 1 garlic clove crushed
  • 2 tsp harissa paste
  • grated zest 1 lemon
  • 200 g fat free Greek yoghurt
  • 1 tbsp lemon juice
  • 25 g shelled unsalted pistachios roughly chopped
  • salt and pepper

Instructions

  • Place the olive oil and butter in a large saute pan over a medium-high heat.
  • Add the carrots and fry for 6 minutes, stirring often, they need to soften a little.
  • Add the stock, reduce the heat to medium-low, cover the pan and cook for another 25 minutes until the carrots are completely soft and there is hardly any liquid left.
  • Transfer the carrots to a food processor, add 3/4 tsp salt and blitz briefly to form a coarse paste.
  • Leave to cool, and then add the orange zest, garlic, harissa, half the lemon zest and some black pepper. Stir to combine.
  • Mix together the yoghurt, lemon juice, remaining lemon zest and 1/4 tsp salt
  • Spread the yoghurt out on a serving platter and spoon the carrot mixture on top. Sprinkle with pistachios and serve.

Notes

This looks so pretty on the table too!
Tried this recipe?Mention @theslimmingfoodie or tag #theslimmingfoodie!