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1
To Make the Carrot Puree
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2
In a large saucepan over high heat, cover the carrots with water and bring to a boil.
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3
Reduce the heat to medium and simmer until tender, about 20 minutes.
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4
Drain the carrots and return them to the saucepan.
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5
Cook for 30 seconds over medium heat to thoroughly dry them.
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6
Remove the carrots from the heat and coarsely mash them with a fork or whisk.
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7
You should have a coarsely ground carrot puree that sticks together but still has rough pieces throughout.
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8
Stir in the olive oil, vinegar, harissa, cumin, ginger, and garlic.
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9
Season the mixture with salt and pepper.
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10
To Make the Dukkah:
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11
In a medium skillet over medium heat, toast the almonds until golden, about 4 minutes.
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12
Transfer the almonds to a work surface to cool, and then finely chop them.
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13
Put the coriander and cumin seeds in the same skillet and toast, stirring, until fragrant, about 2 minutes.
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14
Transfer the seeds to a spice grinder and allow them to cool completely before coarsely grinding.
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15
In a medium bowl, combine the almonds with the ground spices.
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16
Put the sesame seeds in the skillet and toast them over medium heat, stirring until golden, about 2 minutes.
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17
Transfer to the spice grinder.
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18
Toast the coconut in the skillet over medium heat, stirring constantly until golden, about 2 minutes.
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19
Add the toasted coconut to the grinder and let it cool completely.
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20
Grind the sesame seeds and coconut to a coarse powder.
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Combine with the almond and spice mixture and season with salt and pepper.
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22
Serve the dukkah and carrot puree in separate bowls with torn chunks of crispy baguette and olive oil.
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23
Dunk the bread in the oil, dredge it in the dukkah, and spread on the carrots.
