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  3. Carrots 4 Ways with Mole Chunks
  1. Recipes from around the world made by Chefs for Chefs

Carrots 4 Ways with Mole Chunks

Carrots 4 Ways with Mole Chunks – - Recipe

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Ingredients

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Carrots In Different Colors

Carrot Purée

Carrot Green Oil

  • Carrot Greens 200.0 g
  • Sunflower oil 200.0 g

Carrot Ash

  • Carrot Peel 500.0 g
  • Carrot Greens 250.0 g
  • Brown sugar 30.0 g
  • salt, as needed

Mole No Chicken Chunks

Vegan Jogi Cream

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Preparation

  1. Carrots In Different Colors

    • Peel and clean the carrots. Place them in individual bowls so as not to mix them up. Season carrots with Knorr Professional Vegetable Stock Powder.
    • Prepare a sous vide bag for each type of carrot.
    • Put ½ vanilla pod and 25 g butter in each bag before adding the carrots. 
    • Add about 45ml of water per carrot bag.
    • Vacuum seal 100 % and steam at 85°C for approx. 40 minutes.

  2. Carrot Purée

    • Remove the green carrot tops. Set this aside for later use.
    • Wash and peel the carrots and cut into thin slices. Reserve the peel for later use.
    • Place in a vacuum bag with butter, juice of an orange and the Knorr Professional Vegetable Stock Powder.
    • Vacuum seal 100 % and steam at 85C for approx. 60 minutes.
    • Take out and mix

  3. Carrot Green Oil

    • Wash the carrot greens then dry them with a salad spinner.
    • Heat with the oil to approx. 150°C, cool together and leave to stand overnight.
    • Strain and bottle.

  4. Carrot Ash

    • Wash the carrot greens then dry them with a salad spinner.
    • Heat with the oil to approx. 150°C, cool together and leave to stand overnight.
    • Strain and bottle.

  5. Mole No Chicken Chunks

    • Marinate chunks from the freezer with mole, hazelnut oil.
    • Put into a bag or a box and leave for approx. 4 hours
    • Take out and fry as usual.

  6. Vegan Jogi Cream

    • Mix all ingredients together well; Place in a piping bag with a fine round tip for garnish.