Recipe courtesy of Michael Voltaggio
Smoked Carrots with Coffee Mole Dirt
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 990
- Total Fat
- 56
- Saturated Fat
- 20
- Carbohydrates
- 118
- Dietary Fiber
- 22
- Sugar
- 58
- Protein
- 20
- Cholesterol
- 69
- Sodium
- 1333
- Total: 1 hr 5 min
- Active: 35 min
Ingredients
Coffee Mole Dirt:
150 grams (3/4 cup) sugar
150 grams (1 1/4 cups) almond flour
100 grams (6 2/3 tablespoons) butter, melted
100 grams (3/4 cup) all-purpose flour
50 grams (3 1/3 tablespoons) dark cocoa powder
35 grams (2 1/3 tablespoons) instant coffee grounds
2 tablespoons smoked paprika
1 tablespoon ancho powder
1 teaspoon ground cumin
5 grams (1 teaspoon salt)
Carrots:
Kosher salt and freshly ground black pepper
24 medium rainbow carrots, tops still on, leafy parts removed
Olive oil, for cooking
Zest and juice of 1 lime
Smoked flaky sea salt
1/2 cup sour cream
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.)