Add a burst of color and flavor to your meal with this vibrant dish of crushed carrots with harissa and pistachios. The natural sweetness of the carrots is beautifully complemented by the smoky, spicy kick of harissa and the satisfying crunch of pistachios. A hint of lemon juice brightens the flavors, while a touch of honey adds a subtle sweetness. This versatile side dish can be paired with a variety of main courses, from grilled meats to roasted vegetables, and is sure to impress with its unique blend of tastes and textures. Perfect for any occasion, this recipe brings a touch of sophistication and a lot of deliciousness to your table.
Ingredients:
- 1 kg (2.2 lbs) carrots, peeled and cut into chunks
- 2-3 tbsp olive oil
- 2 tbsp harissa paste
- 1/4 cup shelled pistachios, roughly chopped
- 1-2 tbsp lemon juice (to taste)
- 1 tbsp honey (optional)
- Salt and pepper, to taste
- Fresh parsley or cilantro, chopped (for garnish)
Instructions:
- Cook the Carrots:
- Bring a large pot of salted water to a boil. Add the carrot chunks and cook until tender, about 15-20 minutes.
- Drain the carrots and return them to the pot.
- Crush the Carrots:
- Using a potato masher or fork, crush the carrots to your desired consistency. You can leave them slightly chunky or mash them until smooth.
- Add Flavorings:
- Stir in the olive oil, harissa paste, lemon juice, and honey (if using). Mix well to combine.
- Season with salt and pepper to taste.
- Add Pistachios:
- Fold in the chopped pistachios, reserving a few for garnish.
- Serve:
- Transfer the crushed carrots to a serving dish.
- Garnish with the reserved pistachios and chopped fresh parsley or cilantro.
Tips:
- Adjust the amount of harissa to your heat preference. If you prefer a milder dish, start with less and add more to taste.
- For a creamier texture, you can add a bit of Greek yogurt or a dollop of crème fraîche to the mixture.
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