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Picture of Carrot Purée and Egyptian Spice Mix with Nuts and Olive Oil
american lunch/dinner snack

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1910 kcal 95 %
  • Fat 150 g 231 %
  • Saturated 28 g 141 %
  • Carbs 135 g 45 %
  • Fiber 48 g 191 %
  • Protein 35 g 70 %
  • Cholesterol 0 mg 0 %
  • Sodium 2750 mg 115 %
  • Calcium 926 mg 93 %
  • Magnesium 503 mg 120 %
  • Potassium 4237 mg 90 %
  • Iron 22 mg 122 %
  • Zinc 8 mg 71 %
  • Phosphorus 983 mg 140 %
  • Vitamin A 7590 µg 843 %
  • Vitamin C 65 mg 72 %
  • Thiamin (B1) 1 mg 92 %
  • Riboflavin (B2) 1 mg 98 %
  • Niacin (B3) 14 mg 88 %
  • Vitamin B6 2 mg 130 %
  • Folate equivalent (total) 249 µg 62 %
  • Vitamin B12 0 µg 0 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 36 mg 238 %
  • Vitamin K 179 µg 149 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Carrot Purée and Egyptian Spice Mix with Nuts and Olive Oil

Ingredients

  • 2 pounds carrots, peeled and cut into 2-inch lengths
  • 6 tablespoons extra virgin olive oil, plus more for dipping
  • 1 tablespoon white wine vinegar
  • 4 teaspoons harissa
  • 1 teaspoon ground cumin
  • ½ teaspoon ground ginger
  • 1 teaspoon finely chopped garlic
  • Torn pieces of french baguette
  • Salt and pepper to tase
  • ½ cup blanched almonds
  • 3 tablespoons coriander seeds
  • 2 tablespoons cumin seeds
  • 2 tablespoons sesame seeds
  • ¼ cup unsweetened dried shredded coconut
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper

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