Radio/television personality Angie Martinez and chef/television personality Angelo Sosa might seem like an unlikely pair to team-up for a cookbook. But paging through their new book, Healthy Latin Eating, it’s clear that this is no forced vanity project. Martinez, who is known as the “Voice of New York” from her time on Hot 97, is passionate about healthy cooking and these days can be found more often at the farmers market than the radio booth. Sosa, who appeared on Top Chef, has been known to tap into his unique Dominican-Italian heritage when preparing his fresh, flavorful dishes. Plus, they seem to be friends!
Carrots are an indispensible part of every kitchen. Not only are they used to flavor stocks, stews, and roasts, they also serve as nutritious snacks for kids and adults alike. For this dish, I wanted to bring carrots to the forefront. They have an earthiness about them and an intriguing sweet flavor that’s so undervalued. Once cooked and puréed, the crisp carrot is transformed into a bright and smooth purée that complements the crunchy pumpkin seed vinaigrette in this dish.
- 3 tablespoons raw green pumpkin seeds (pepitas)
- 1/4 cup balsamic vinegar
- 3 tablespoons sugar
- 1/4 teaspoon kosher salt
- 1 teaspoon fresh thyme leaves, chopped
- 3 tablespoons olive oil
- 2 tablespoons onion, chopped
- 1 teaspoon garlic, chopped
- 1 teaspoon fresh ginger, chopped
- 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 carrots, grated
- 1 cup vegetable or chicken stock
- 3 tablespoons sugar
- kosher salt
- 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.
Find more vegetarian carrot dishes on Food Republic: