Carrot Mole with Toasted Pumpkin Seed Vinaigrette

Carrot Mole
Christina Holmes
  • Yield: 2 to 4 servings
  • Cook: 40 minutes


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


  1. In a small pan over low heat, lightly toast the pumpkin seeds for 2 to 3 minutes.
  2. Remove from the heat and place in a bowl with the remaining vinaigrette ingredients. Stir together and set aside.
  3. 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.
  4. Cook until the onions are tender and the spices are aromatic (5 to 7 minutes).
  5. Lower the heat to medium, add the carrots, and cook for another 5 minutes.
  6. Add the stock and sugar and cook until the carrots are completely tender (about 10 minutes more).
  7. Place in a blender and puree until smooth. Season with salt.
  8. 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.

Recipe from Healthy Latin Eating by Angelo Sosa & Angie Martinez (Kyle Books, 2015)