Make Ahead
Roasted Carrot Harissa and Crème Fraîche Crostini
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83 Reviews
Courtney H.
November 28, 2017
I made a version of this for Thanksgiving with half the amount of dried peppers so everyone would eat it and it was very good. Next time, I'll add the full amount of spice for just us and I'm sure it'll be even better. We've been using the leftover harissa on grilled cheese sandwiches -- yum!
Nancy
October 7, 2015
I think this is wonderful! So vibrant looking and I love the heat with the sweetness of the carrots, crunchy crostini and tangy creme fraiche. These are MY flavors for sure! As far as I know skipping the black caraway seeds was fine, I used fresh black pepper. This is an unexpected, elegant appetizer and I think you'll get tons of compliments. Thank you gingerroot!!
gingerroot
October 7, 2015
You're welcome, Nancy! I'm thrilled to hear you enjoyed this recipe and I love your use of fresh black pepper. Thanks for letting me know.
Nancy
September 20, 2015
Please someone help me out! I cannot find black caraway seeds. I understand they have a peppery flavor. Will this suffer terribly if I omit 1/4 t black caraway seeds?
gingerroot
September 20, 2015
Hi Nancy, sorry this reply is belated. I think it's fine if you don't have the black caraway. I'd love to hear your thoughts - if you ever find the black caraway, you can try this again with them and compare.
Nancy
September 21, 2015
gingerroot,
I was so happy to see your reply. I will be doing this today and will report back tomorrow! I dislike not having all the ingredients especially for first time trying a recipe so I'll continue to search out the blk seeds. Thanks! Nancy
I was so happy to see your reply. I will be doing this today and will report back tomorrow! I dislike not having all the ingredients especially for first time trying a recipe so I'll continue to search out the blk seeds. Thanks! Nancy
bgebbqfanatic
March 20, 2014
This was fantastic, I used quick harissa from mourad's new morrocan cookbook, and topped it with goats cheese, I think roasted parsnips may also work really well with this, thank you its a keeper.
gingerroot
March 20, 2014
Thanks for letting me know! I'm so glad you enjoyed it. Keep me posted if you try it with parsnips...
Brsboarder
January 25, 2014
How would you make this if you already have harissa paste? What type of carrot harissa ratio would you use?
gingerroot
February 3, 2014
Hi Brsboarder,
I'd go ahead and roast the carrots with spices as written and then when you get to step 4, I'd start by adding a tablespoon of harissa at a time. How much more to add would depend on how spicy your paste is, how spicy you want the finished harissa to be etc. I can tell you that the finished carrot harissa definitely has some heat, although the sweetness of the carrot provides a nice balance. I'd love to hear how it turns out.
I'd go ahead and roast the carrots with spices as written and then when you get to step 4, I'd start by adding a tablespoon of harissa at a time. How much more to add would depend on how spicy your paste is, how spicy you want the finished harissa to be etc. I can tell you that the finished carrot harissa definitely has some heat, although the sweetness of the carrot provides a nice balance. I'd love to hear how it turns out.
jillyp
January 1, 2014
I'm late to the game, but made this for NYE last night. It was delicious, and just as good spread on toast with a fried egg this morning!
gingerroot
January 9, 2014
Hi jillyp! Happy New Year! Apologies for the belated reply...I'm thrilled you enjoyed this recipe.
za'atar
September 18, 2013
The carrot harissa is surprisingly well-balanced. I was expecting it to be too spicy, but the sweetness of the carrots came through beautifully and the pepper choices created a pleasant warming sensation rather than a kill-your-taste buds spice. I will definitely be making this again throughout the fall and winter.
Zoe C.
August 25, 2013
Gorgeously sweet and tangy harissa. I topped the crostini with goats cheese rather than creme fraiche because I happened to have it in the fridge, it was luscious.
gingerroot
August 29, 2013
Hi Zoe C! Thanks for letting me know. I'm thrilled you enjoyed this recipe.
Lost_in_NYC
August 10, 2013
OMG. This is completely divine! The tangy-ness of the creme fraiche offsets the spiciness of the carrot harissa beautifully. I made a few tweaks and it came out excellent. Thank you gingerroot for a gourmet recipe that is super easy!
Madgie
January 28, 2013
Brought this to a New Year'sEve party and it wash a HUGE hit! Everyone loved it. thanks for an interesting and different treat!
Devangi R.
July 8, 2012
Hi, gingerroot- I had made these recently for my party of mozzarella making...everyone loved these so much..one of them even said she did not like carrots but she loved these. Thanks for the recipe.
gingerroot
July 17, 2012
Hi PistachioDoughnut, Thanks so much for letting me know. I'm thrilled everyone enjoyed these...even more so with someone who did not like carrots. Sorry for the belated response, I just found your comment now.
themeaningoffood
May 18, 2012
Wow, how innovative. I love the colour! This looks amazing and impressive to guests
gingerroot
June 15, 2012
Thank you! I'm sorry my reply is so belated, I have not been getting my notification emails and just discovered it now. I hope you enjoy this if you try it!
KirstenS
January 8, 2012
Thanks, gingerroot - I was looking for a vegan-friendly hors d'oeuvres that got beyond variations-on-a-theme-of-hummus of a holiday cocktail party, and this totally fit the bill. One comment to others, tho -- in my party prep haste, I didn't check to see that the carrots were thoroughly soft. Mine weren't, and the puree was never completely smooth. The flavors were lovely tho! Nice!
gingerroot
January 8, 2012
You are welcome, ksherk! I'm so glad you enjoyed them. The last time made these I had the opposite problem - distracted with everything else I was making, I left the carrots in the oven for a moment too long. Thankfully the harissa turned out fine.
fiveandspice
January 6, 2012
Hi! Even been meaning to let you know forever, but I've been so crazy busy I've barely had a chance to glance at the site each day (distressing, I know), but these turned out absolutely delicious! I love all of the warm and tangy flavors. I'll be eating this all winter!
Burnt O.
January 6, 2012
Ditto! The heat of the chiles, the warm spices, and the sweetness of the carrots - so much flavor! And I loved the creamy creme fraiche to balance the heat and add creaminess. These were a BIG hit - will definitely make again.
gingerroot
January 6, 2012
Em & Linda: Aw, you've both made my day! So happy you both made these and enjoyed. Sharing and enjoying food with friends and family (whether by making yourself or through a recipe) is the best part about all of this. Cheers, Ladies - Here's to another great year of food!
Burnt O.
December 30, 2011
These are going on the list for tomorrow night's NYE celebration for my vegetarian guests.
gingerroot
December 31, 2011
Oh, wow, Linda, I'm flattered you'd include these. Hope your guests enjoy - let me know how it goes. Happy New Year!
Ms. T.
December 21, 2011
This looks amazing! Congrats on being a finalist :) can't wait to make this.
gingerroot
December 21, 2011
Thanks, Ms. T! I'd love to hear your thoughts if you try it. Happy Holidays!
liamoran
December 20, 2011
This just earned a spot at Christmas and New Year’s Eve. Well done. Love it.
gingerroot
December 20, 2011
Thank you! I'm thrilled that you'd even consider it for your holiday festivities. Happy Holidays!
cookinginvictoria
December 16, 2011
Yay, gingerroot -- so happy to see this recipe as a finalist!! This is going on our holiday menu for sure. I love the idea of roasted carrot harissa. And I too am a big fan of The English Patient. What a creative recipe -- congratulations!
gingerroot
December 16, 2011
Thank you for your kind words, cookinginvictoria! I'm tickled to think you'd include this as a part of your holiday menu. If you do, I'd love to hear your thoughts about it. Happy Holidays!!
Shalini
December 16, 2011
Great idea, especially the crème fraiche to balance the spicy harissa! The crostini idea is an elegant way to present them.
gingerroot
December 16, 2011
Yes! Crème fraiche adds a bit of a sour/tangy note that contrasts with the sweetness of the carrot and heat from the chilies. Thank you, Shalini, I hope you try them.
gingerroot
December 15, 2011
Thank you so much, everyone! I am thrilled and humbled. This is the best early Christmas present ever.
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