Carrot Mole with Toasted Pumpkin Seed Vinaigrette

By Dustin

Ingredients

• Vinaigrette
• 3 tablespoons raw green pumpkin seeds (pepitas)
• 1/4 cup balsamic vinegar
• 3 tablespoons sugar
• 1/4 teaspoon kosher salt
• 1 teaspoon chopped fresh thyme leaves
• Carrot Mole
• 3 tablespoons olive oil
• 2 tablespoons chopped onion
• 1 teaspoon chopped garlic
• 1 teaspoon fresh ginger
• 1/2 cinnamon stick
• 1/2 fresh nutmeg, grated
• 1/2 teaspoon ground coriander
• 1/2 teaspoon chipotle chile powder
• 1 teaspoon sesame seeds
• 2 cups grated carrots
• 1 cup vegetable or chicken stock
• 3 tablespoons sugar
• Kosher salt

Details

Servings 2
Cooking time 40mins
Adapted from relish.com

Preparation

Step 1

In a small pan over low heat, lightly toast the pumpkin seeds for 2 to 3 minutes.

Remove from the heat and place in a bowl with the remaining vinaigrette ingredients. Stir together and set aside.

In a medium pot, heat the oil over medium-high heat. When hot, add the onion, garlic, ginger, cinnamon stick, nutmeg, coriander, chipotle powder, and sesame seeds.

Cook until the onions are tender and the spices are aromatic (5 to 7 minutes).

Lower the heat to medium, add the carrots, and cook for another 5 minutes.

Add the stock and sugar and cook until the carrots are completely tender (about 10 minutes more).

Place in a blender and puree until smooth. Season with salt.

Transfer the mole to a serving bowl and drizzle the vinaigrette on top. Serve with grilled steak, lettuce leaves, tostones, or whole-wheat tortilla chips.