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.
La Boite
New York, New York
info@laboiteny.com
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