Carrot puree with tahini
2 servings
20 minutes
Carrot puree with tahini is a refined combination of the sweet softness of boiled carrots and the rich nutty aroma of tahini sesame paste. This recipe was born at the intersection of European cuisine and Mediterranean motifs, where simple ingredients are transformed into culinary delight. The puree has a silky texture due to careful blending in a food processor, while olive oil adds creaminess. The dish can be served as a standalone appetizer with crispy crackers, used as a side for fish or meat, or complemented with fresh herbs for added zest. It is perfect for a light and nutritious dinner, pleasing both gourmets and health food enthusiasts.
1
Peel the carrot and cut it into medium pieces.
- Carrot: 4 pieces
2
Fill with water, bring to a boil and cook until done (about 10 minutes) depending on the size of the pieces. WARNING: Carrots will not reach the same softness as regular potatoes for mashing if they remain a bit firm inside — this is not a problem if you have a good food processor. The main thing is that it should be easily pierced with a sharp knife.
- Carrot: 4 pieces
3
Drain the water from the carrots and throw them into the food processor along with salt, olive oil, and tahini. Blend for about 5 minutes (note — the key here is that a long blending time in the processor will give you a uniform consistency. There's no need to rush. If there's not enough liquid (which depends on the size of the carrots), add more olive oil or tahini).
- Coarse salt: pinch
- Extra virgin olive oil: 3 tablespoons
- Tahini: 2 tablespoons
