carrot purée


serves 8; prep 10 mins; cook 25 mins

2 pounds carrots, peeled, cut into 2-inch pieces
6 tbsp extra-virgin olive oil
2 tbsp white-wine vinegar
2 tsp harissa (Tunisian chili paste)
½ tsp ground ginger
salt and pepper, as needed

Steam carrots until completely soft, 20 to 25 minutes.

Drain and mash to a coarse paste with whisk or fork.

Add oil, vinegar, harissa, ginger, salt and pepper; mix well