Ingredients
1 lb carrots, peeled and cut into medium-sized pieces
4 Tbsp good olive oil
2 Tbsp crème fraîche
1 tsp harissa
4 pinches cinnamon
Preparation
Cook carrots in salted boiling water for 15-20 minutes. Drain and mix immediately in food processor with olive oil. Add spices then crème fraîche. Serve hot or at room temperature.
