Carrot Moli Recipes

CHARRED CARROTS WITH BLACK MOLE

Steps:

• For the mole: Preheat the oven to 400 degrees F.
• Place the garlic, tomatillos, tomatoes, onion and plantain on a sheet pan cut-side up and roast until soft, about 10 minutes.
• Meanwhile, tear or cut the guajillo, pasilla, ancho and chipotle chiles in half, then remove the seeds and stems and discard. Bring a medium saucepan filled two-thirds of the way with water to a boil. Add the chiles and boil for 5 minutes (see Cook's Note). Turn off the heat and let the chiles steep for an additional 10 minutes.
• Toast the almonds, sesame seeds, raisins, oregano, cinnamon and cloves in a medium skillet over medium heat until fragrant, 3 to 4 minutes. Add the lard to deglaze the skillet.
• Blend the vegetables, chiles and 2 to 3 tablespoons of their soaking liquid and toasted nut and spice mixture in a blender until smooth. (Reserve the rest of the chile soaking liquid as needed to thin the mole if it's too thick.) Remove the puree from the blender and place in a medium saucepan. Add the chocolate and slowly warm, whisking, until melted.
• For the carrots: Bring 3 quarts water and the salt to a boil in a large pot. Blanch the carrots by dropping in the boiling salted water, then cook until the water comes back up to a boil and remove the carrots to a large bowl. Add some of the mole to coat.
• Sear the carrots in a large cast-iron skillet on all sides until softened throughout, about 10 minutes. Serve with additional mole, black pepper, cilantro, lime juice and sesame seeds.

PICKLED CARROT & MOOLI

Steps:

• Pack the mooli and carrot into a jar or small bowl. Mix together 250ml warm water and the vinegar, sugar and 2 tbsp sea salt until the sugar and salt have dissolved.
• Pour the mixture over the mooli and carrot. Pop on the jar lid or cover the bowl with cling film and leave for at least 1 hr or up to 3 days. Will keep for 1 week in the fridge.

BOB NEWHART'S CARROT MOLD

Steps:

• Combine all ingredients; mix well.
• Place in greased 6-cup ring mold.
• Bake in preheated 350 degree oven about 45 minutes; unmold.
• Serve on platter with cooked green peas in center.
• Note: Bob Newhart's wife, Ginnie, comments,"I usually make 3 or 4 of these, one to use and others to freeze; my family love it.
• "Thering looks pretty with a green vegetable; great with poultry, beef or fish".

CARROT MOLI

Steps:

• Prepare a paste of ginger and garlic in a mixer.
• Keep aside.
• Then, prepare another paste of green chillies and corriander leaves in the mixer.
• Keep aside.
• Immerse the tomatoes in boiling hot water.
• This makes it easier to remove their skin.
• Do so, then chop them and prepare a puree of these chopped tomatoes.
• Keep aside.
• Wash and peel the carrots.
• Then cut slices (in rounds) of the same.
• Take some water and salt to taste in a saucepan.
• Add the sliced carrots and cook till half done,
• that is
• ,till they are half cooked.
• Heat oil in a skillet.
• Toss in the onion and fry till golden brown.
• Add the ginger-garlic paste and stir-fry briefly (for about a minute).
• Add the corriander leaves-green chillies paste and stir-fry once again for another minute.
• Add the pureed tomatoes and coconut milk alongwith salt to taste and cook for a minute.
• Add the half cooked sliced carrots.
• Cook for 5 minutes.
• Once cooked, transfer the dish into a flat bottom glass dish (this makes it look so very presentable).
• Garnish with corriander leaves (chopped), sliced tomatoes and orange segments.
• Serve immediately (hot) with white Basmati rice.