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Carrot Mole With Toasted Pumpkin Seed Vinaigrette

From: foodrepublic.com
SERVES 2-4

Pepita Vinaigrette
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
Carrot Mole
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.