Fuyu persimmons, garnet yam, marigold, and mole seco recipe
A delicious and fresh dish guaranteed to brighten the colder months, from chef Elijah Deleon of LA’s Rustic Canyon.
Ingredients
- Garnet yam: 7 oz
- Olive oil: 1.6 oz
- Water
- Almonds: 0.7 oz
- Peanuts: 0.7 oz
- Sesame seeds: 0.4 oz
- Cocoa nibs: 1 oz
- Dried chipotle chiles: 0.4 oz
- Dried guajillo chiles: 0.4 oz
- Salt: ¾ tsp
- Sugar: 1 tsp
- Fuyu persimmons: 2 ea
- Garnet yam puree: 2 tbsp
- Mole seco: 1 tbsp
- Marigolds
- Olive oil
- Lemon juice
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