Smoky Spicy Smoky Rainbow Carrot Gratin
Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.
3 bunches rainbow carrots, sliced lengthwise on mandoline
1 large yellow onion thinly sliced
12 oz sour cream, I use Green Valley Organic crème fraiche style sour cream
1 tablespoon cumin
1 dried chipotle, finely chopped
½ teaspoon finely ground sea salt
1 teaspoon finely ground black pepper
2 cloves of garlic, finely chopped
4 oz aged gouda
Preheat oven to 375º
Mix sour cream, cumin, ¾ of the chipotle, sea salt, and black pepper in a bowl and whisk well to combine.
Layer 1/3 of carrots and onions in a large gratin dish. Spoon ¼ of the sour cream mix over the top. Create another layer of carrots and onions and top with ¼ of the sour cream mix. Repeat once more and top with the last of the sour cream. Top with garlic, gouda, and the remaining chipotle.
Bake for 50-60 minutes. Remove from oven and allow to cool for 10 minutes before serving.