Celery Root, Cashew Cheese, Smoked Black Tea-Infused Beluga Lentils, Roasted Beets and Carrot Enchilada’s with Nigella Mole Roja
Chef Colin Patterson of Sutra - Seattle, WA
Adapted by StarChefs.com
April 2009
Yield:4 Servings


Cashew Cheese:
2 cups raw cashews
1½ cups purified water
Juice of ½ lemon

Smoked Black Tea-Infused Lentils:
5 cups filtered water
1 cup smoked black tea (Lapsang Souchong or Russian Caravan)
2 cups beluga lentils
2 tablespoons sea salt

1 onion, diced finely
3 cloves garlic, thinly sliced
2 beets, roasted, peeled and diced finely
4 carrots, roasted, peeled and diced finely
2 large celery roots, peeled and thinly sliced
½ cup olive oil

Nigella Mole Roja:
½ cup grapeseed oil
2 dried ancho chilies, de-seeded
2 dried New Mexico chilies, de-seeded
1 dried hot chili, de-seeded
1 onion, diced roughly
1 tablespoon cumin seeds
1 tablespoon nigella seeds
4 cloves of garlic
1 can whole peeled tomatoes
2 tablespoons dark chocolate
Juice of 1 lime
Salt and pepper

To Assemble and Serve:
1 tablespoon toasted nigella seeds


For the Cashew Cheese: 
Place cashews, water, and lemon into the Vita-Prep® and blend using the plunger until pureed to a fine paste. Place paste into a glass container with a lid and place in a semi-warm environment between 75-85˚F and let sit for 15-36 hours. 

For the Smoked Black Tea-Infused Lentils: 
Bring water up to a simmer and add tea. Simmer for 7-10 minutes. Remove from heat and let stand for another 5 minutes. Strain into another pot. Bring back to a boil, add lentils and salt, and reduce to a simmer. Simmer while stirring occasionally until lentils are tender, about 45 minutes. Strain liquid and let cool.

For the Enchiladas:
Sauté onion until lightly caramelized, add garlic and sauté another minute. In a bowl combine onion mixture, carrots, beets, cashew cheese, and lentils. Mix thoroughly and season. Line a sheet pan with parchment paper and brush with oil.  Place sliced celery root down on the parchment paper and brush with oil.  Place another piece of parchment down on top of celery root and sandwich another pan on top. Bake at 350°F for about 10 minutes or until tender and pliable. Place celery root on a bamboo sushi roller slightly overlapping each piece. Place filling into center, leaving enough space so the celery root can wrap around filling. Place into a baking pan and repeat process until pan is filled.  

For the Nigella Mole Roja: 
In a wok, fry chilies in oil for until puffed up and set aside. In a separate pot, sauté onion until translucent. Add cumin and nigella seeds until onion is caramelized and seeds are toasted. Add garlic and sauté for another minute. Add tomatoes, chocolate, lime, and fried chilies. Simmer for 15 minutes. Place into Vita-Prep® and puree on lowest speed.  Strain liquid through a chinois and season.

To Assemble and Serve:
Pour mole to cover enchiladas and bake at 350°F for 20 minutes. Ladle mole in center of plate and top with 1 enchilada. Garnish with toasted nigella seeds.