EatingWell Test Kitchen
Used by permission. (c) Eating Well, Inc.
|1 pound carrots (5-6 medium), cut into 1/2-inch pieces||2 teaspoons freshly grated orange zest|
|2 medium red potatoes, peeled and cut into 1/2-inch pieces||1 small clove garlic, minced|
|2 tablespoons chopped hazelnuts, toasted (see Tip)||1 teaspoon plus 1 tablespoon extra-virgin olive oil, divided|
|2 tablespoons chopped green olives||1/2 teaspoon salt|
Bring 1 inch of water to a boil in a large saucepan or Dutch oven fitted with a steamer basket. Steam carrots and potatoes until very soft, 12 to 15 minutes.
Meanwhile, combine hazelnuts, olives, orange zest, garlic and 1 teaspoon oil in a small bowl.
Transfer the carrots and potatoes to a food processor; add the remaining 1 tablespoon oil and salt. Process until smooth. Serve each portion with a spoonful of the hazelnut tapenade.
Tip: To toast chopped nuts or seeds, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
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