This dish is all about building flavors on top of flavors; the best way to tie a dish together. The star? Carrots! Given their natural sweetness, I thought a spicy mole sauce would pair perfectly as well as a tangy yogurt to brighten up all of the flavors.
I realized as I was typing up the recipe that it comes across much more complex than I thought it was. In my head, I was just creating a carrot loaf over some sautéed carrot greens with a simple sauce and some yogurt. As with any dish I make, this one came together as I went along and sometimes I get carried away and excited… so I won’t be offended if you don’t recreate this one .
However, I will say, at least try the carrot loaf! It’s light and fluffy and perfect for weekend brunch!
Savory Carrot Loaf (Gluten Free)
Carrot Leaf Sauté
Balsamic Mole Sauce
Lime Zest + Honey Infused Greek Yogurt
Pre-heat the oven to 375 F.
Peel + grate 6 carrots into a mixing bowl.
In a separate bowl, whisk together the eggs, olive oil, yogurt, honey, water, salt + pepper until combined. Add the chickpea flour and ancho chili powder and whisk until you form your batter.
Add the grated carrots to your batter and mix with a spoon until completely combined.
Pour the carrot loaf batter into a non-stick or silicone loaf pan (I used an 8″ x 4″). Place the pan into the oven and cook for 40-45 minutes.
Meanwhile, thinly slice the red onion. Roughly chop up the carrot leaves/stems.
Drizzle some olive oil into a large sauté pan and add the sliced onions. Place the pan over your stove and turn the heat on medium low. Season with salt + pepper.
Once the onions have sweated out, add the pepitas and carrot leaves/stems. Allow the greens to slowly sauté with the onions.
Once the greens start to wilt, raise the heat to medium and pour in the vegetable broth. Season with salt + pepper and continue to stir.
Lower the heat to a simmer while the carrot loaf finishes cooking in the oven.
Create the Balsamic Mole Sauce by whisking together all ingredients (see above for list).
Create the Lime Zest + Honey Infused Greek Yogurt by mixing together all ingredients (see above for list). Place in freezer for 20 minutes.
When all components are ready to be plated, start off with the carrot leaf sauté. Spoon in some of the broth too! Then slice up the carrot loaf and place atop the sauté. Quenelle the yogurt and gently place atop the carrot loaf. Finish off with a drizzle of your Balsamic Mole Sauce. Serve immediately and enjoy!