What's This?
Serving size 4
Prep Time
Total Time


1 lb carrot (5-6 medium), cut into 1/2-inch pieces2 medium red potato, peeled and cut into 1/2-inch pieces2 Tbsp chopped hazelnuts, toasted (see Tip)2 Tbsp chopped green olives2 tsp freshly grated orange zest1 small clove garlic, minced1 ⅓ Tbsp 1 teaspoon plus 1 tablespoon extra-virgin olive oil, divided½ tsp salt


1. 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.

2. Meanwhile, combine hazelnuts, olives, orange zest, garlic and 1 teaspoon oil in a small bowl.

3. 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.

Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 4 Total

  • Calories 195 12%
  • Calories from fat 72 21%
  • Total Fat 8gm 9%
  • Sodium 504mg 20%
  • Total Carbohydrates 28gm
  • Fiber 5gm
  • Protein 4gm

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Side Dish, Dinner, Diabetic, Gluten Free, Healthy, High Fiber, Low Cholesterol, Low Fat, Vegetarian, Vegetable, Nut, American, Easy, Quick, Steaming, Christmas, Thanksgiving, Birthday, New Year

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