Mole Verde

Adapted by StarChefs.com
October 2014
Yield: 4 servings

INGREDIENTS:

Mole Verde
salt
12 medium spears asparagus
125 grams pumpkin seeds
1 gram ground cumin
1 gram cinnamon stick
1/4 cup olive oil
Florets from 1 head broccoli, coarsely chopped
1 white onion, diced
2 cups boiling water
1 bunch cilantro, coarsely chopped
1 serrano chile, stems removed and slits cut into sides
1 clove garlic, smashed and peeled
Spinach Purée
salt
1 bunch spinach, stems removed
1 serrano chile, stem removed
Sunchoke Purée
4 sunchokes, peeled
1 cup heavy cream
salt
To Assemble and Serve
1 heirloom zucchini, cut into eighths
olive oil
1 tablespoon finely chopped white onion
1 lime, quartered
salt
1 small summer cabbage, chiffonade, blanched and shocked
Leaves from 2 Brussels sprouts, blanched and shocked
2 confit artichokes

METHOD:

Mole Verde

Bring a large pot of salted water to a boil. Cut tips from asparagus, blanch until tender, and shock in an ice water bath. Reserve tips until service. Coarsely chop raw asparagus stems. In a dry sauté pan, toast pumpkin seeds with cumin and cinnamon until seeds are lightly browned and spices are aromatic, about 3 minutes. Transfer to quarter sheet tray. In a large sauté pan over high flame, heat olive oil. When oil ripples, add broccoli, onion, and asparagus stems and stir very quickly. Add boiling water and cook 5 minutes, stirring occasionally. Stir in cilantro, chile, garlic, and pumpkin seeds. Cook 5 minutes. Transfer mixture to a blender and purée. Strain through a chinois into a large bowl set over ice bath. Chill, cover, and refrigerate.

Spinach Purée

Bring a large pot of salted water to a boil. Blanch spinach, shock in an ice water bath, and drain. Transfer to blender, purée with chile, and season with salt. Strain through a chinois and transfer to a piping bag with plain tip.

Sunchoke Purée

In medium saucepot over low heat, combine sunchokes and cream and cook until sunchokes are soft. Transfer mixture to blender and purée. Season with salt and transfer to a piping bag with plain tip.

To Assemble and Serve

Separately, gently warm Mole Verde and reserved asparagus tips. Heat a plancha and sear zucchini pieces on 1 side. In a sauté pan, heat olive oil and add onion, cabbage, and a few drops lime juice. Season with salt and sauté until cabbage is almost tender. Pipe 2 tablespoons Mole Verde onto the center of each serving plate. Divide cabbage evenly among plates on top of the mole. Arrange 2 slices zucchini and 3 asparagus tips on the plate. Pipe 1 small mound each Sunchoke Purée and Spinach Purée into edge of Mole Verde. Dress Brussels sprout leaves and artichokes with olive oil, salt, and lime and arrange on top and around zucchini.