The first teaspoon or so was used in a rub for four fresh whole snapper, adding both depth and heat. This great carrot puree used another whole quarter teaspoon!
The puree makes for a great make-ahead appetizer that travels easily and tastes great with toasted mini pitas sprinkled with an adobo spice mix. It needs to sit for the flavors to meld: I'd recommend 24 hours.
[TOASTED MINI PITAS Just slice Trader Joe's mini whole wheat pitas in half, arrange rough-side up on a baking sheet, mist lightly with olive oil, then sprinkle with spices. I've used pimenton, Spike, a Penzeys 'garden salad' blend, Africa adobo, whatever smells good, they're ALL good. Bake until just crisp, about 5 - 10 minutes, at 350. Each half is only 10 calories -- yay!]
NEXT TIME ... The inspiring reciped called for cooking carrot chunks til soft, then mashing. Next time I'd grate the carrots and then flash cook. This would both speed up the cooking time and eliminate the need for mashing.
FROM THE ARCHIVES ... For other appetizers and drinks using vegetables, see here in the Recipe Box.
SPICY CARROT PUREE with HARISSA
Hands-on time: 15 minutes over about 45 minutes
Time to table: 24 hours
Makes about 1.5 cups
Generously salted water to cover
1 pound carrots (peeled and cut into chunks or grated)
1 tablespoon olive oil (reduced from 3 tablespoons)
1 tablespoon white wine vinegar
1/4 teaspoon harissa (reduced from 2 teaspoons)
1/2 teaspoon cumin
1/4 teaspoon ginger
Salt & pepper to taste
Bring the water to a boil. Add the carrots and cook til soft. Drain and mash til soft. Stir in remaining ingredients. Refrigerate for 24 hours before serving.
Per 2 Tablespoons: 26 Cal (40% from Fat, 5% from Protein, 54% from Carb); 0 g Protein; 1 g Tot Fat; 0 g Sat Fat; 4 g Carb; 1 g Fiber; NetCarb 3; 13 mg Calcium; 0 mg Iron; 26 mg Sodium; 0 mg Cholesterol; Weight Watchers 1/2 point
CREDIT WHERE CREDIT'S DUE
Adapted from a recipe from Spice: Flavors of the Eastern Mediterranean by Ana Sortun