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Roasted Carrot Harissa and Creme Fraiche Crostini
http://www.food52.com/recipes/9826_roasted_carrot_harissa_and_crme...
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Ingredients
categorized
original
3 dried Anaheim or California chilies, stemmed, seeded
3 dried Chile de Arbol chilies (each about two inches in length), stemmed, seeded
2 1/2 cups cups carrots, peeled and sliced ½-inch thick, on the bias
1/2 teaspoon ground cumin
a few pinches of sea salt
3 tablespoons extra virgin olive oil, divided, plus more if necessary
1/2 teaspoon coriander seeds
1/4 teaspoon black caraway seeds
1 medium garlic clove, rough chopped (about 1 teaspoons)
1 tablespoon lemon juice, plus more to taste if necessary
1 Baguette, sliced ¼ inch thick on the bias
Garlic clove, cut in half (plus more if necessary)
Olive oil, for brushing on baguette slices
Italian parsley, Cilantro or Carrot leaves (tops), torn into small pieces, for garnish
Crème Fraiche (between 1/2 -1 teaspoon per crostini)
Ingredients
categorized
original
This recipe is
vegetarian
Produce
Anaheim or california chilies, dried
(
3
)
Black caraway, seeds
(
1/4
teaspoon
)
Carrots
(
1
2 1/2 cups cups
)
Chile de arbol chilies, dried
(
3
)
Cumin, ground
(
1/2
teaspoon
)
Italian parsley
(
1
)
Cooking & Baking
Coriander seeds
(
1/2
teaspoon
)
Garlic clove
(
1
)
Garlic clove, rough chopped (about 1 teaspoons), medium
(
1
)
Olive oil, extra virgin
(
3
tablespoons
)
Olive oil
(
1
)
Sea salt
(
3
pinches
)
Bread & Baked Goods
Baguette
(
1
)
Drinks
Lemon juice
(
1
tablespoon
)
Dairy
Creme fraiche
(
1
)
Preparation
Read recipe preparation on
food52.com
Food52
www.food52.com
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Social Stats
51.9
Rating
1-100
13
Tweets
57
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Likes
84
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Views
131
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Recipe Stats
Published February 28, 2011 (1 year ago).
1 person saved this recipe.
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