1 Cut the onion into quarters and place in the bowl. Press the pulse button 3
times.
2 Add the peeled avocados cut into pieces, the lemon juice, crème fraîche, a
few drops of Tabasco sauce and a dash of olive oil. Blend for approximately
1 min., until the mixture is smooth, and season according to taste.
Tip: You can garnish the guacamole with a little diced tomato.
Serve with tortilla chips.
1 Wash and peel the carrots and cut into slices. Steam the carrots and garlic for
25 min. Meanwhile, gently soften the sliced onion in 1 tbsp of olive oil, then
add the cumin and cook for a further 2 min. Stir in the carrots, garlic and all
the other ingredients and fry for 5 min. Allow to cool slightly.
2 Pour into the Micro bowl, check the seasoning if necessary and blend for
approximately 1 min., adding 2 tbsp of olive oil via the feed tube until the
purée is smooth. Leave to cool.
Tip: Can be eaten cold with bread or as a garnish with grilled meat.
GUACAMOLE
TUNISIAN CARROT PURÉE
2 ripe avocados
1 tbsp crème fraîche
1 lime
Few drops Tabasco sauce
1 small onion (or spring onion)
dash of olive oil
salt and pepper
350g carrots
1 garlic clove
3 tbsp olive oil
1 small onion
1 tsp cumin
1 tbsp lemon juice
harissa to taste
salt
PREPARATION : 5 min 1 BOWL ACCESSORY:
PREPARATION : 10 min 1 LARGE BOWL ACCESSORY:
COOKING: 30 min
35
TANTALISING APPETISERS
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