This simple, tasty puree can be served cold as a dip or spread, or hot as an accompaniment. It can also be used as part of a composed salad.
1-1/2 pound fresh sweet carrots
2 clove garlic, roughly chopped
1/3 cup olive oil
1 teaspoon harissa
1/4 teaspoon toasted, ground cumin
Fleur de sel
Black peppercorns, freshly ground
1. Cook carrots in boiling salt water until tender. Drain well, and while still warm, process with garlic in food processor, drizzling in oil as you process.
2. Add the harissa and process to blend. Season to taste.
Yield 2 cups