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Roasted Carrot Harissa and Crème Fraîche Crostini

gingerroot
  • 140 minutes
  • Serves 1

INGREDIENTS

3

Anaheim or california chilies, dried

2 1/2 cups

Carrots

3

Chile de arbol chilies, dried

1

Garlic clove

1

Garlic clove, rough chopped (about 1 teaspoons), medium

1 handful

Italian parsley

1 tbsp

Lemon juice

1/2 tsp

Coriander seeds

3 pinches

Sea salt

3 tbsp

Olive oil, extra virgin

2 tbsp

Olive oil

1/4 tsp

Black caraway, seeds

1/2 tsp

Cumin, ground

1

Baguette

1 tsp

Creme fraiche