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300g Finest fries 5mm
100g young carrots
100g parsnip
50g fresh pearl onions
100g pumpkin
1 red chili
1 white onion
1 garlic clove
1 charred red pepper
20g fresh coriander
Olive oil
1 tbsp. sugar
1 tbsp. sherry vinegar
3 tbsp. tomato pulp
Salt
Cumin
Cut the onion, garlic and sliced red chili in the blender. Pulse a few times, don’t over blend.
Add the coriander and the sliced, charred red pepper. Pulse again a few times.
Put the pan on low heat and add 1 tbsp. of olive oil.
Add a pinch of salt to the blended mass, along with a pinch of cumin and the sugar.
Let it simmer for about 5 minutes.
Quench the harissa with the sherry vinegar and the tomato pulp. Let it cook for another 10 minutes. Mix the harissa with the vegetables and pour it in a casserole.
Put the casserole in a heated oven at 175°C for about 40 minutes.
Prepare the Finest fries according to the package instructions.
Serve on a plate and add the fries to the dish, for a crunchy touch.
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