Smoked Carrots and Coffee Mole
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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


Coffee Mole Dirt:



Special equipment:
a pellet grill smoker or other kind of smoking device
  1. For the coffee mole dirt: Preheat the oven to 325 degrees F and line a baking sheet with a silicone liner.
  2. 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.
  3. For the carrots: Preheat a pellet grill according to the manufacturer's instructions to 325 degrees F.
  4. Bring a large pot of salted water to a boil.
  5. 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.
  6. 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.
  7. 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.)