Roasted Potatoes With Broccoli/Green Mole Sauce

Baked potato and steamed broccoli go well together, especially when accompanied with add-ons like real butter, sour cream, aioli, green olives, shredded cheddar cheese etc., etc. This time I envisioned broccoli in a creamy sauce, but not a cheese sauce (as wonderful as that is). This is the way it went:

First I started the potatoes roasting by tossing bite sized chunks of red potatoes with olive oil and seasoning them with crushed cumin seeds, kosher salt and cayenne pepper flakes (without seeds). The potatoes were roasted in the oven at 400ºF for about an hour, and were turned partway through.

broccoli/green mole sauce on roasted potatoes

broccoli/green mole sauce on roasted potatoes

broccoli/green mole sauce on roasted potatoes

 

For the flavor and creamy elements of the broccoli sauce I used raw cashews and green mole powder. Green mole is made with ground pumpkin seeds and various chiles, spices and seasonings. I once put together a powdered mixture in an attempt to approximate the flavors in the green mole I had purchased. It wasn’t an exact duplication of flavors but was close and was very good. You can see what I did here.

I soaked raw cashews in boiling hot water for 15 or 20 minutes, added green mole powder (the store-bought version) and blended it to a smooth paste.

broccoli/green mole sauce on roasted potatoes

broccoli/green mole sauce on roasted potatoes

 

I repeatedly blended and tasted, adding more mole powder and water until it was sufficiently flavorful.

green mole

broccoli/green mole sauce on roasted potatoes

 

Using just a little water, I cooked and drained the broccoli, reserving the cooking water to add back into the sauce as needed. After chopping the cooked broccoli I mixed in the blended cashew/green mole paste.

broccoli/green mole sauce on roasted potatoes

 

The broccoli/green mole sauce over roasted potatoes was a meal in itself. The mole sauce had subtle heat which didn’t manifest until the third or fourth bite.

broccoli/green mole sauce on roasted potatoes

broccoli/green mole sauce on roasted potatoes



 


14 thoughts on “Roasted Potatoes With Broccoli/Green Mole Sauce

  1. I have mole sauce in the fridge, but it is brown, and VERY thick – almost cement like. The green looks interesting. There are two baked potatoes left from last night – the bench scientist may get a crack at them.

    Virtual hugs,

    Judie

    Liked by 1 person

    1. It’s one of those things that sits in a corner of the freezer and is forgotten for months at a time. I managed to find my own copycat version of mole powder and tasted both again side by side. I should put them to use before they are again forgotten.

      Liked by 1 person

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s