Recipe for roasted carrots in harissa with white bean and dill puree

Asa northern european chef I like the surprise when I find dill in dishes from warm countries, but it makes sense. It improves the purity of Scandinavian salmon, but contrasts with the spiciness of food from the Middle East.

Hours

Preparation time: 15 minutes

Cooking time: 30-35 minutes

Serve

six

Ingridients

• 750 g carrots, preferably long thin, still green
• 1 lemon, very finely chopped and seedless, plus lemon juice
• 2 tablespoons harisse
• 2 teaspoons honey
• 2 teaspoons cumin seeds
• 4 tablespoons olive oil
• 2 cloves garlic, crushed

For puree

• 2 tablespoons olive oil
• ½ onions, coarsely chopped
• 1 clove garlic, crushed
• 2 x 400 g cans of cannellini beans, drained and rinsed
• 150 ml of chicken broth, vegetable broth or water
• 4 tablespoons extra virgin olive oil
• Squeeze the lemon well
• 1 packet of fresh dill, stems removed, chopped leaves

Serve

• 250 g of Greek yogurt
• 2 tablespoons extra virgin olive oil, plus more for watering
• 4 tablespoons buttermilk or plain milk
• 1 tablespoon chopped dill

Method

1. Preheat the oven to 200C / 190C fan / gas mark 6.
2. Clean the carrots, trim the tops and leave a little green bunch on each. If the carrot is very thick, cut it in half lengthwise.
3. Place them in a baking dish large enough to hold them in one layer. Add lemon slices.
4. In a bowl, mix the lemon juice, hariso, honey, cumin, olive oil and garlic and pour over the carrots and lemon and mix them with your hands.
5. Roast for 30 to 35 minutes (depending on the thickness of the carrot) until softened. Turn half of them over.
6. For the bean puree, heat the usual olive oil in a pan and gently fry the onion until soft but not colored. Add garlic, beans, broth or water and spices. Cook over medium heat for about four minutes.
7. Treat the beans and cooking liquid in an extra blender or cooking processor with extra virgin olive oil and lemon juice. Stir in the dill. Taste and adjust the spices. The puree can be served hot, warm or at room temperature.
8. Mix yogurt with extra virgin olive oil, buttermilk (or milk) and spices.
9. Serve the bean puree on a plate with carrot and lemon slices. Pour a little yogurt mixture on top (serve the rest aside), then sprinkle with dill. Drizzle with extra virgin olive oil and serve.