Side Servings
Carrot-and-orange tahini
Makes 200 g
Easy
15 minutes
15 minutes“I have fallen back in love with carrots and buy a bunch a week. When I have leftovers, I make this versatile recipe. Try it with crispy, straight-out-of-the-fryer falafel.”- Khanya Mzongwana
Ingredients
Method
- 100 g butter
- 1⁄3 cup canola oil
- 1 kg large carrots, peeled and cut into chunks
- 4 cloves garlic
- 2 T sugar
- ½ t salt
- 1 orange, zested and juiced
- 100 g Woolworths tahini
Method
Ingredients
1. Place the butter and oil into a saucepan and heat until melted and bubbling. Add the carrots and garlic and cook until softened, about 20 minutes, stirring occasionally.
2. Add the sugar and salt. Once the carrots are fall-apart tender, transfer to a blender. Add the orange juice, zest and tahini.
3. Blend at full power until very smooth. Store in glass jars in the fridge and use within a week.
Photographs: Toby Murphy
Production: Khanya Mzongwana
Food Assistant: Unathi Taffa
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