Carrots cauliflower and fennel with harissa and caraway Recipe
Ingredients
- ¾ pound carrots
- ½ pound cauliflower florets (from 1 small cauliflower, about 1 pound before coring)
- ¼ pound trimmed fennel bulb, from 1 to 2 bulbs
- 4 cloves garlic, peeled
- 1 teaspoon caraway seeds
- ½ cup lemon juice, from 2 to 3 large lemons
- ¼ cup harissa, homemade or store-bought
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon kosher or sea salt
- ½ teaspoon ground caraway
Instructions
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