Recipe courtesy of Michael Voltaggio
Smoked Carrots with Coffee Mole Dirt
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- Level: Intermediate
- Total: 1 hr 5 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 990
- Total Fat
- 56 g
- Saturated Fat
- 20 g
- Carbohydrates
- 118 g
- Dietary Fiber
- 22 g
- Sugar
- 58 g
- Protein
- 20 g
- Cholesterol
- 69 mg
- Sodium
- 1333 mg
- Level: Intermediate
- Total: 1 hr 5 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 990
- Total Fat
- 56 g
- Saturated Fat
- 20 g
- Carbohydrates
- 118 g
- Dietary Fiber
- 22 g
- Sugar
- 58 g
- Protein
- 20 g
- Cholesterol
- 69 mg
- Sodium
- 1333 mg
Ingredients
Coffee Mole Dirt:
Carrots:
Directions
Special equipment:
a pellet grill smoker or other kind of smoking device- For the coffee mole dirt: Preheat the oven to 325 degrees F and line a baking sheet with a silicone liner.
- Combine the sugar, almond flour, melted butter, all-purpose flour, cocoa powder, instant coffee, smoked paprika, ancho powder, cumin and salt in a bowl. Pour evenly onto the lined baking sheet and bake until evenly browned and crunchy, 15 to 20 minutes.
- For the carrots: Preheat a pellet grill according to the manufacturer's instructions to 325 degrees F.
- Bring a large pot of salted water to a boil.
- Add the whole carrots to the boiling water and blanch until they are cooked but still have some crunch, about 5 minutes. Remove to a plate. Toss the carrots with 2 tablespoons olive oil and some salt and pepper and put on the grill. Grill until just starting to brown, about 10 minutes.
- Put the carrots back on a plate, then drizzle with more oil and half of the lime zest and juice and sprinkle with the smoked sea salt.
- Mix together the sour cream and remaining lime zest in a bowl. Slather the crema on a serving platter and top with the carrots. Top the carrots with the "dirt" and serve. (Reserve any remaining dirt for another use in a container with a tight-fitting lid.)
