CHARRED CARROTS WITH BLACK MOLE
Provided by Richard Blais
Categories side-dish
Time 1h5m
Yield 6 to 8 serving
Number Of Ingredients 22
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.
BOB NEWHART'S CARROT MOLD
Make and share this Bob Newhart's Carrot Mold recipe from Food.com.
Provided by Lennie
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
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".
PICKLED CARROT & MOOLI
Slice these vegetables into matchsticks, then pickle for a delicious Chinese accompaniment to BBQ pork - perfect for filling bao buns
Provided by Jeremy Pang
Categories Side dish
Time 15m
Yield Makes 1 jar
Number Of Ingredients 4
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.
Nutrition Facts : Calories 12 calories, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Sodium 0.8 milligram of sodium
CARROT MOLI
From today's Thursday magazine. This recipe is this week's winning recipe that was submitted by Suganthi Kannan. She won US$50/- for this:)
Provided by Charishma_Ramchanda
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 211.1, Fat 10.7, SaturatedFat 4, Sodium 56.9, Carbohydrate 28.7, Fiber 6, Sugar 13.4, Protein 4
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