Author Notes
Brings an oriental atmosphere to every home. Goes along pretty well with homemade focaccia. —Atelier Feinkunst
Ingredients
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5
Carrots
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80 grams
Medjool-Date
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4 tablespoons
Olive Oil
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300 milliliters
vegetabel bouillon
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1/2 bunch
parsley
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25 grams
Pistachio
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1 teaspoon
Sambal Oelek
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1/2 teaspoon
Cinnamon
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salt, pepper and ground nutmeg
Directions
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Peel the carrots and cut into pieces of 1 cm.
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Pit the dates and chop in small pieces.
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Heat the oil, braise the carrots for 2-3 min.
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Deglaze with bouillon, add the dates and cook until carrots are soft.
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Meanwhile chop parsley and pistachio in small pieces.
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Put carrot mixture in a food processor, first remove the redundant liquid. Mix until smooth but do not overdue it.
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Stir in sambal and cinnamon, add salt, pepper and nutmag to taste.
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Finally add pistachio and parsley, keep some of both for decoration.
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Taste best lukewarm or also cold, spread on toast or serve with fresh made focaccia.
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