Carrot Puree

Carrot Puree (adapted from Ana Sortun’s Spice: Flavors of the Eastern Mediterranean)

2 pounds carrots, peeled and cut into 2-inch lengths
6 tablespoons extra virgin olive oil, plus more for dipping
3 tablespoons white wine vinegar
5 teaspoons harissa
3/4 teaspoon ground cumin
1/2 teaspoon ground ginger

Kosher Salt and pepper to taste

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 dry saucepan. Cook the carrots for 30 seconds or so over medium heat  dry them out. Remove the pan with the carrots from the heat and coarsely mash them with a fork or whisk. You want a coarsely ground carrot puree, not a smooth puree.

Stir in the olive oil, vinegar, harissa, cumin and ginger and then season the mixture with salt and pepper.