2 pounds of carrots, peeled and chopped
¼ cup extra virgin oil
2 tablespoons white vinegar
2 teaspoons of your favorite harissa
1 teaspoon ground cumin
¼ teaspoon ground ginger
1 tablespoon honey
Cook the carrots in water until tender, drain well. Smash them and stir in all other ingredients. Season well with salt and pepper.
12 carrots, young small carrots with tops, peeled and trimmed of their tops
2 tablespoons olive oil
Freshly ground black pepper
Preheat oven to 400 degrees Fahrenheit. Toss the carrots in a bowl with the oil, salt and pepper and place on a cookie sheet and cook for 20 minutes, reduce heat to 300 and cook another 10 minutes or until tender.
½ cup hazelnuts
½ cup almonds
¼ cup coriander seeds
1 tablespoon cumin seeds
¼ cup sesame seeds
¼ cup unsweetened shredded coconut
Kosher salt and freshly-ground black pepper
Preheat the oven to 350 degrees. Spread the nuts on a baking sheet and toast until golden. Coarsely chop the nuts.
In a pan over medium heat, toast the coriander and cumin seeds until fragrant, about 2 minutes.
Transfer to a food processor and pulse until chopped, repeat with the coconut then the sesame; add to the food processor along with the chopped nuts and pulse until coarsely ground. Season with salt. Put some of the carrot purée down on a serving dish; top with the carrots, then with the dukka; season with a little sea salt and top with a drizzle of olive oil.