Best 7 Smoked Carrots With Coffee Mole Dirt Recipes

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"Smoked Carrots with Coffee Mole Dirt" is a unique and flavorful dish that combines the smoky sweetness of carrots with the rich, earthy taste of coffee mole. The combination of textures and flavors makes this dish a standout side or main course. The smokiness of the carrots pairs perfectly with the deep, complex flavors of the mole, creating a symphony of flavors that will tantalize your taste buds. This recipe is sure to become a favorite in your kitchen, whether you're a seasoned cook or just starting out.

Here are our top 7 tried and tested recipes!

EDIBLE DIRT



Edible Dirt image

Provided by Food Network

Time 5m

Number Of Ingredients 0

Steps:

  • Finely chop 1 cup pitted kalamata olives in a food processor. Spread in a ring on a piece of cardboard lined with a double layer of paper towels. Microwave 5 minutes on high, then 7 more minutes at 50 percent power. Regrind in the food processor.
  • Serve the "dirt" with any salad.

JELLY WORMS IN DIRT



Jelly Worms in Dirt image

Provided by Food Network

Categories     dessert

Time 2h40m

Yield 6 to 8 servings

Number Of Ingredients 5

Two 3-ounce packages strawberry gelatin dessert mix
One .25-ounce package unflavored gelatin
1/2 cup heavy cream
1 slice bread
1 box chocolate wafer cookies, for serving

Steps:

  • Put 3 cups water in a pan, bring to a boil and turn off the heat. Stir in the strawberry and unflavored gelatin until completely dissolved. Stir in the cream. Pour the hot liquid into a bowl and let stand until slightly thickened, 15 to 20 minutes.
  • Meanwhile, using a tall drinking glass wide enough to hold all the straws, cut out a circle from the slice of bread to fit in the bottom of the glass. Bundle the straws together with a rubber band and stand them up in the glass, pressing the bottom ends into the circle of bread.
  • Using a spouted measuring cup, pour the gelatin mixture into the tops of the straws. Refrigerate until chilled and set up completely, 1 1/2 to 2 hours.
  • Put the chocolate wafers in a resealable plastic bag and crush with a rolling pin. Arrange the crushed cookie on a plate or in a cleaned flower pot.
  • Use the back of a flat wooden spoon to push the gelatin out of the straws. Toss the jelly worms into the crushed cookies, leaving some to stick out.

ROASTED CARROTS WITH SMOKED PAPRIKA



Roasted Carrots With Smoked Paprika image

Modified from a recipe found on myrecipes.com which in turn was printed in Cooking Light, December 2009. The brown sugar, cumin and sherry vinegar were my addition. PS This also tasted delicious substituting asparagus for the carrots. fyi

Provided by COOKGIRl

Categories     Vegetable

Time 35m

Yield 10 serving(s)

Number Of Ingredients 10

2 1/2 lbs medium carrots, peeled and halved lengthwise (cut to uniform size and thickness)
2 tablespoons blood orange olive oil
1 1/2 teaspoons spanish smoked paprika (this can be reduced if you want)
1 teaspoon kosher salt
2 tablespoons brown sugar, plus
1 teaspoon dark molasses
1/2 teaspoon ground cumin
2 tablespoons sherry wine vinegar (can sub Spanish dry sherry but *not* cooking sherry)
1/2 teaspoon fresh ground black pepper
2 tablespoons finely chopped fresh Italian parsley (cilantro is a good sub!)

Steps:

  • Preheat oven to 450°.
  • Place the carrots in a large, non-reactive bowl.
  • Stir in the remaining ingredients except for the fresh parsley. Toss well to coat.
  • Transfer the mixture to a jelly roll pan in a single layer.
  • Bake for 25 minutes or until tender, stirring a few times to evenly roast.
  • Transfer to a serving platter and sprinkle with fresh parsley or fresh cilantro .

Nutrition Facts : Calories 84.7, Fat 3, SaturatedFat 0.4, Sodium 312.8, Carbohydrate 14.4, Fiber 3.4, Sugar 8.5, Protein 1.2

SMOKE-ROASTED RUSTIC ROOT VEGETABLES



Smoke-Roasted Rustic Root Vegetables image

Provided by Ardie A. Davis

Categories     Potato     Vegetable     Side     Picnic     Super Bowl     Vegetarian     Backyard BBQ     Dinner     Root Vegetable     Carrot     Fall     Summer     Tailgating     Family Reunion     Grill     Grill/Barbecue     Vegan     Party     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 6

2 large carrots, cut into 2-inch chunks
2 medium-size unpeeled russet potatoes, cut into 2-inch chunks
2 medium-size unpeeled sweet potatoes, cut into 2-inch chunks
1/4 cup extra-virgin olive oil, plus more for drizzling
Fine sea salt and freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley, for garnish

Steps:

  • 1. Toss the vegetables with the olive oil and season with salt and pepper to taste. Place the mixture on an 8 x 12-inch piece of heavy-duty aluminum foil or in a disposable aluminum pan.
  • 2. Fill your charcoal chimney with briquets, set the chimney on the bottom grill grate, and light, or prepare a fire in your smoker. For a gas grill, turn half the burners to medium.
  • 3. When the coals are ready, dump them into the bottom of your grill, and spread them evenly across half. Scatter the wood chips on the hot coals or place them in a metal container as close as possible to a burner on a gas grill. Place the vegetables on the indirect-heat side. Close the lid.
  • 4. Smoke at 350°F for 45 to 60 minutes or until the potatoes are tender and the vegetables have a good, smoky aroma. Transfer the vegetables to a platter, drizzle with a little more olive oil if desired, and garnish with the chopped parsley.

SMOKY CARROT DIP



Smoky Carrot Dip image

Making sure the carrots are tender to their cores before you pull them from the oven makes for a smoother carrot dip.

Provided by Ochre Bakery, Detroit, MI

Categories     Bon Appétit     Dip     Appetizer     Carrot     Almond     Chickpea     Lemon     Parsley     Vegan     Vegetarian     Soy Free     Peanut Free     Healthy     Thanksgiving     Entertaining     Wheat/Gluten-Free     Dairy Free

Yield Makes about 3 cups

Number Of Ingredients 10

½ cup skin-on almonds
2 lb. carrots, trimmed, peeled
2 Tbsp. plus ½ cup extra-virgin olive oil; plus more
2½ tsp. kosher salt, divided, plus more
2 garlic cloves
½ cup canned chickpeas
3 Tbsp. (or more) fresh lemon juice
1 tsp. freshly ground black pepper
¾ tsp. hot smoked Spanish paprika
½ cup coarsely chopped parsley, plus leaves for serving

Steps:

  • Preheat oven to 350°F. Toast almonds on a rimmed baking sheet, tossing halfway through, until slightly darkened and fragrant, 8-10 minutes. Let cool; set aside.
  • Cut any thick carrots in half lengthwise, then slice all carrots crosswise into 4 pieces. Toss on a parchment-lined baking sheet with 2 Tbsp. oil and 1 tsp. salt. Spread carrots out evenly on baking sheet and roast, stirring once or twice, until very tender and starting to shrivel and brown (but not char), about 1 hour.
  • Transfer carrots to a food processor; add garlic, chickpeas, lemon juice, pepper, paprika, chopped parsley, ½ cup oil, 1½ tsp. salt, and reserved almonds. Process, adding more oil as needed, until mixture is almost completely smooth. Taste dip and add more lemon juice and/or salt if needed.
  • Transfer dip to a small bowl, drizzle with more oil, and top with parsley leaves.
  • Do Ahead: Dip can be made 1 week ahead. Cover and chill.

LARDER'S SMOKED CARROTS WITH ROASTED YEAST



Larder's Smoked Carrots With Roasted Yeast image

Jeremy Umansky is a master meat curer from Cleveland, where he runs a new wave deli called Larder. New wave? The guy serves smoked carrots and burdock root "meat sticks" alongside house-cured pancetta, pastrami and bresaola. His passion for - and obsession with - koji, the miracle spore used by the Japanese to turn soybeans into soy sauce and miso, runs so deep, he not only gave a TED Talk on the topic, he wrote a whole book about it, "Koji Alchemy" (Chelsea Green Publishing, 2020). Most of his vegetable charcuterie involves a complex curing, smoking and aging process, plus fermentation with koji, but these carrots can be smoked from start to finish in about an hour. The roasted yeast rub gives them an otherworldly flavor that's smoky, malty and absolutely unique.

Provided by Steven Raichlen

Categories     vegetables, side dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 12

Hardwood chunks or chips (Mr. Umansky uses shagbark hickory), for smoking (if using chips, soak them in water to cover for 30 minutes then drain)
2 pounds medium carrots, preferably organic or from your local farmers' market
1/4 cup active dry yeast
2 teaspoons freshly ground black pepper
1 teaspoon unsweetened cocoa powder
1 teaspoon cumin seeds
1 teaspoon caraway seeds
5 juniper berries, lightly crushed with the side of a cleaver
3 tablespoons maple syrup (or to taste)
3 tablespoons extra-virgin olive oil or vegetable oil
Sea salt
1/4 cup chopped celery leaves for garnish (optional)

Steps:

  • Set up your smoker following the manufacturer's instructions and heat to 250 degrees. Alternatively, set up your charcoal grill for indirect grilling and heat to 250 degrees, using half the normal amount of charcoal (you need less charcoal to keep the heat low). Add the wood to the fire.
  • Arrange the carrots on the grate away from the heat and smoke until pliable but still al dente, about 1 hour. To test for doneness, bend a carrot from the ends. The carrot is ready when you can bring the ends to within 2 inches of each other without the carrot breaking.
  • While the carrots smoke, make the roasted yeast rub: Heat a dry cast-iron skillet over medium-low. Add the yeast, pepper, cocoa powder, cumin, caraway and juniper berries, and toast, shaking the pan frequently and stirring steadily with a wooden spoon to prevent scorching, until the yeast darkens a few shades to chestnut brown and the spices are fragrant, about 5 minutes. Transfer the mixture to a large but shallow mixing bowl and let cool.
  • Add the hot smoked carrots to the yeast mixture and toss to coat. Stir in the maple syrup and oil and mix well. Add salt to taste. Let the carrots rest for 10 to 15 minutes to cool while absorbing the yeast and spice flavors.
  • Sprinkle with the chopped celery leaves, if using, and serve at room temperature. Mr. Umansky recommends eating the carrots with your fingers.

SMOKED CARROT BISQUE



Smoked Carrot Bisque image

This is both popular with both vegetarians and meat eaters alike.

Provided by PappaB.Mc

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 4h5m

Yield 16

Number Of Ingredients 13

5 pounds carrots, peeled and trimmed
mesquite or hickory wood chips, as needed for smoker
2 tablespoons vegetable oil
2 onions, chopped
1 jalapeno pepper, seeded and chopped
4 cloves garlic, chopped
2 stalks celery, chopped
4 ½ teaspoons ground turmeric
2 teaspoons curry powder
5 quarts vegetable stock
¼ cup butter
2 cups cream
salt and pepper to taste

Steps:

  • Place whole, peeled carrots onto smoker rack. Smoke 1 1/2 to 2 hours.
  • Heat vegetable oil in a 1 1/2 to 2 gallon soup pot over medium heat. Stir in onions, jalapeno pepper, and garlic, cook until the onion has softened and turned translucent, about 5 minutes. Chop carrots, and add to onions along with celery; continue cooking another 5 to 10 minutes until the celery softens.
  • Stir in turmeric and curry powder until evenly distributed; pour in vegetable stock. Bring to a boil over high heat, then reduce heat to medium-low, and simmer for 1 1/2 hours, stirring occasionally.
  • Strain the vegetables out of the soup and puree in a blender until smooth. Pour the puree back into the soup, and continue simmering 30 minutes more.
  • Whisk butter into soup until melted, then stir in cream, and season to taste with salt and pepper. Strain soup through a fine mesh strainer before serving.

Nutrition Facts : Calories 249.5 calories, Carbohydrate 23 g, Cholesterol 48.4 mg, Fat 16.7 g, Fiber 5.8 g, Protein 3.5 g, SaturatedFat 9 g, Sodium 709.7 mg, Sugar 11.2 g

Tips:

  • Select the right carrots: Choose fresh, young carrots with vibrant color and no blemishes. Medium-sized carrots work best for this recipe.
  • Smoke the carrots properly: For the best smoky flavor, use a smoker or grill with indirect heat. Aim for a temperature between 225°F (107°C) and 250°F (121°C). Smoke the carrots for 1-2 hours or until they are tender but still slightly firm.
  • Make the coffee mole dirt ahead of time: This allows the flavors to meld and deepen. You can make it up to 3 days in advance and store it in the refrigerator.
  • Use a variety of edible flowers: This adds a beautiful and flavorful touch to the dish. Some good options include pansies, violas, nasturtiums, and calendula.
  • Serve the dish warm or at room temperature: Both ways are delicious, so choose what you prefer.

Conclusion:

Smoked carrots with coffee mole dirt is a unique and delicious dish that is perfect for a special occasion or a simple weeknight meal. The smoky carrots are tender and flavorful, while the coffee mole dirt adds a rich and complex flavor. This dish is sure to impress your guests and leave them wanting more.

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