Moroccan Spices Carrot Terrines With Caramelised Onions Centers and Tahini Dressing

This dish is a hit with my friends so I thought I would share the love!

It was inspired by a French recipe I saw for pumpkin terrines, with caramelised onion centres. I gave it a Mediterranean twist and made them with carrots and Moroccan spices accompanied by a tahini dressing with lemon, fresh ginger and harissa.

They are to easy to make, cheap and to die for. They also look really pro, and great to wow friends at a foodie dinner.

It can be served as a side dish or as an appetizer with a bit of salad on the side.

4 people

Preparation: 30 minutes

Cooking time: 45 minutes

Terrines

• 4 organic carrots
• 2 tablespoons whole-wheat flour
• 2 eggs
• 2 tablespoons yoghurt
• 1 teaspoon cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground ginger
• a hint cinnamon
• salt and pepper
• 1 clove garlic
• 1 teaspoon honey

Tahini Dressing

• 1/2 garlic clove
• fresh ginger
• 1/2 lemon juice
• 1/2 teaspoon harissa or any type of chilli paste if harissa is hard to find
• 2 tablespoons yoghurt
• 1 tablespoon olive oil
• 2 tablespoons tahini
• salt and pepper

Caramelised onions

• 4 red onions
• 3 teaspoons honey
• 3 tablespoons olive oil
• 3 teaspoons balsamic vinegar

chopped coriander for garnish

First prepare the caramelised onions. Slice the onions thinly, fry them in olive oil, first on high heat for a minute and then lower heat as much as possible to a point where the oil is still bubbling. Let them cook slowly for about 15 minutes until translucid. Then you can add the vinegar and honey and caramelise on slow heat for another 10 minutes. Let them cool down a bit and place them in the compartments of your ice maker. Allow a few hours for freezing, but it will stay soft. The idea is to have small compact balls that you can place in the center of your terrines.

Cook the carrots in water or steam, whichever method you prefer. Let them cool down.

Meanwhile, prepare the dressing. In a small bowl, grate a nice chunk of fresh ginger, and also the garlic, add the harissa, the lemon juice, the olive oil, the tahini, yoghurt and salt and pepper. Blend thoroughly and put in the fridge.

Pre-heat your oven to 400F/200C.

In your processor, add the carrots, the eggs, yoghurt, flour, the garlic chopped finely, honey, all the spices, salt and pepper. Blend until it makes a paste (it may look slightly runny, but that’s fine).

Grease four ramekins generously with butter. Fill them halfway, insert the now frozen caramelised onion in the center and cover again with the carrot mix.

Cook in the oven for 45 minutes.

Serve hot with the dressing and coriander.

(Do not hesitate to ask for more explanations in the comment section. I’ll be delighted to help!)