Carrot Harissa (Carissa)
1 pound carrots, trimmed and cut into 1” pieces
3 Tbsp izak blend
½ tsp fine sea salt
In a heavy bottom sauce pot, bring the carrots to boil with a enough water to generously cover, about 2 inches above the surface of the carrots.
Reduce the heat to simmer until the carrots are completely tender.
Drain the carrots and reserve the cooking liquid.
In a blender, while the carrots are still hot, blend the carrots, 1 cup of the cooking liquid, Izak and salt until completely smooth.
Transfer to a clean container and store refrigerated. The Carissa is great warm straight from the blend and becomes even more complex the next day as the spices bloom.
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