Gelfo's Notes:
2 pounds Carrots Ask a question about this ingredient
4 large garlic cloves Ask a question about this ingredient
2 teaspoons harissa Ask a question about this ingredient
3 tablespoons white wine vinegar Ask a question about this ingredient
1/3 cup Extra Virgin Olive Oil Ask a question about this ingredient
1/2 pound Bulgarian Feta cheese Ask a question about this ingredient
salt - to taste Ask a question about this ingredient
2 teaspoons caraway seeds Ask a question about this ingredient
Cut carrots in thick rounds, boil with garlic and salt for 5-10 minutes. Carrots should be medium cooked - not too mushy, not too crunchy.
Ask a question about this stepDrain carrots & garlic, reserve cooking liquid.
Ask a question about this stepIn mortar & pestle crush caraway seeds.
Ask a question about this stepAdd carrots, garlic, caraway seeds in to food processor. Pulse a few times. Scape bowl. Add harissa, vinegar, salt. process. Add olive oil, process a couple of pulses. You can add cooking liquid, if desired.
Ask a question about this stepCrumble feta and mix with a spoon. Taste, revise seasoning, if necessary. Eat warm or chilled.
Ask a question about this step
Marion is the Paulette Goddard Professor of Nutrition, Food Studies, and Public Health at NYU and the author of several books on food policy, including Safe Food and What To Eat.
