Artichoke Torte
Tara Parker-Pope, Carol Lamont
109 ratings with an average rating of 4 out of 5 stars
109
1 hour
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Bring about 6 cups of water to a boil in a large pot. Then add the squash, salt and the garlic clove. Lower the heat and simmer until the squash is very tender.
Remove the squash to a mesh strainer, and squeeze the garlic out of its skin into the strainer. Mash the two together to help get rid of excess water.
Transfer the mixture to a large bowl and stir in the harissa, salt to taste, the coriander, lemon juice and olive oil. Taste, adjust the seasonings, then serve.
I just steamed the squash and then added the other ingredients without mashing, because we like to eat it cubed. Also, harissa powder was lovely.
This calls for harissa, but adds a clarification that makes it sound like it’s saying that it calls for harissa paste. Why not just say “harissa paste” in the ingredients?
How is this a salad? It's warm squash side dish.
I am not sure if squash is drained, then put in a bowl and mashed or if drained and mashed inside the strainer?
Step 3 first. Bake But Nut Squash.
Super simple to whip up and quite delicious. Didn’t add as much olive oil as recipe called for.
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Cooking Guide
Cooking Guide
Cooking Guide
Cooking Guide
Cooking Guide
Cooking Guide
Cooking Guide
Cooking Guide