Smoky carrot puree
- Cook peeled and roughly chopped carrots in boiling salted water until tender. Drain well and, while still warm, process with peeled and roughly chopped garlic in a food processor.
- Add olive oil slowly through the feed tube to work into a smooth and creamy paste. Add sweet smoked paprika and process to combine. Season with sea salt and pepper to taste. Can be served hot as a vegetable side dish or cold as a dip.
Tip: Smoked paprika adds a wonderful, smoky bacon flavour to many dishes such as this carrot purée. Look for smoked paprika in supermarkets and delis.