Roasted carrots with mole sauce

mole sauce

🥗Healthier: homemade mole

💰Cheaper: salsa

Salsa offers a lighter and more accessible flavor profile.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Sunflower seeds are more affordable and nut-free.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a budget-friendly alternative.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Vinegar provides acidity at a lower cost.

Pack baby carrots in a bag with salt and olive oil.

Cook the carrots sous-vide at 190 degrees for about 30 minutes.

Heat olive oil in a hot skillet.

Add the sous-vide carrots to the skillet and char them for about 4 minutes.

Heat the mole sauce and add a nub of butter to it, incorporating it into the sauce.

Check the seasoning of the mole sauce and add salt if necessary.

If using a home oven, preheat to 450 degrees and blanch the carrots in salted water before roasting them in olive oil.

Artfully place the charred carrots on the plate and drizzle with heated mole sauce.

Garnish with cotija cheese, toasted almonds, celery leaves, and micro cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens