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Spicy Carrot Paste

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Course: Side Dish

Ingredients

  • 3 medium carrots
  • 2 cloves garlic
  • 3 tbsp olive oil (1 for cooking, 2 for blending)
  • 1 1/2 dl chicken stock
  • 1 pinch cayenne
  • 1 tsp paprika
  • 3-4 black olives
  • salt to taste

Instructions

  1. Cut the carrots in chunks and put them in a sautee pan with the garlic and 1 tbsp of oil. Saute 3-5 minutes at medium heat.

  2. Add the chicken stock and let simmer until the carrots are very tender, around 8-10 minutes.

  3. Add the spices, except for salt, and let cook for another 1-2 minutes or until most or all of the stock has disappeared.

  4. Transfer the contents of the pan to a food processor and blend while you drizzle in the last 2 teaspoons of olive oil. Only blend until the ingredients start to come together - you don't want the mixture to be totally smooth. 

  5. Add the olives and pulse a few times. Taste to see if the flavor and texture is right. 

  6. Adjust seasoning if necessary. If your paste is too thick, add a bit of water. If desired, add a bit of salt and then pulse a few more times.

  7. Serve warm, or transfer to an airtight container for storage in the fridge for up to a few days.

Notes

I add the olives after the first round of blending, because I like to have little chunks of olive in the mix. If you prefer a smooth paste, just add the olives right when you transfer the carrots to the food processor.