- 8 large carrots scrubbed, tops trimmed
- 2 tablespoons olive oil
- Salt and pepper to taste
- ¼ cup Mascarpone cheese plus more, if desired
- 2 tablespoons maple syrup more or less, to taste
- 2 teaspoons harissa paste
- Extra virgin olive oil
- Flaky sea salt and fresh cracked pepper for serving
Make the Puree:
Once tender, carefully add the carrots to a food processor along with the Mascarpone cheese, maple syrup, a drizzle of extra virgin olive oil, and the Harissa. Pulse until very smooth, scraping down the sides and pulsing again as needed.
To Serve:
Transfer the purée to a serving bowl and sprinkle with a touch of flaky sea salt, a crack of pepper, and just a tiny drizzle of maple syrup (for good measure, y'know?). Enjoy!
Calories: 211kcal | Carbohydrates: 21g | Protein: 2g | Fat: 14g | Sodium: 108mg | Fiber: 4g | Sugar: 13g | Vitamin C: 8mg