Roasted Harissa-Maple Carrot Puree
This roasted harissa-maple carrot puree combines the best flavors – sweet, spicy, creamy, and smoky – thanks to harissa, maple syrup, and Mascarpone cheese.
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Servings: 4
Calories: 211kcal
Equipment
- Oven-proof skillet
Ingredients
- 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
Instructions
Roast the Carrots:
- Preheat oven to 350ºF.
- Add the olive oil to an oven-proof skillet and add the carrots, using tongs to lightly coat the carrots in oil. Season lightly with salt and pepper. Roast until very tender, about 20 minutes.
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!
Nutrition
Calories: 211kcal | Carbohydrates: 21g | Protein: 2g | Fat: 14g | Sodium: 108mg | Fiber: 4g | Sugar: 13g | Vitamin C: 8mg
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