Author Notes
My grandmother never let anything go waste, no sirree!. One of her signature 'recipes from scrap' was a quick relish made from the crisp center of Cauliflower stems. Finely dice the white crunchy centre, add a dash of cayenne pepper, salt and a spoon of freshly powdered mustard. Pour smoking hot sesame oil & squeeze the juice of one lime. To this day, I can't bear to see a cauliflower stem go waste!
The heat from the crushed mustard is similar to that emitted by horseradish, since they're from the same family. I usually make carrots this way for a quick spicy accompaniment to Indian Roti & dal, makes for an unusual salad/relish. The mustard in this recipe has been relegated to a supporting role, providing the texture. while the horseradish assumes the responsibility of providing that unique stinging heat.
—Panfusine
Ingredients
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1
large carrot cut into sticks
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1
large golden beet, cut into sticks
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1-2 tablespoons
freshly grated horseradish
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1 teaspoon
freshly powdered mustard seeds
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1/2 - 1 teaspoons
red chili powder
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Salt to taste
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1/4 cup
sesame oil
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Juice of 1 lemon
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Boiling water for blanching
Directions
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Drop the carrot sticks into the boiling water for 1 minute to blanch them. Shock in ice water, pat dry. Repeat for the golden beets. Combine & set aside
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Add grated horseradish, powdered mustard seeds, salt & red chili powder & toss to evenly distribute the seasoning.
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Heat sesame oil till it begins to smoke & pour over the carrot-beet mixture. The oil should hiss & sizzle as it makes contact with the vegetables. stir to distribute the oil.
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Squeeze the lemon juice over the relish. chill until ready to serve. Serve alongside rice & any Indian dal dish.
A biomedical engineer/ neuroscientist by training, currently a mommy blogger on a quest for all things food - Indian Palate, Global perspective!
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