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Author Notes: Turmeric has a number of health benefits. Curcumin, the active ingredient in turmeric, could potentially ward off dementia and prevent cancer. Turmeric is naturally anti-inflammatory; it inhibits the growth of new blood vessels in tumours and it’s a powerful antioxidant. Turmeric is also an immunity booster. My mom used to use turmeric paste on wounds as turmeric is a natural antiseptic and antibacterial agent.
Most western kitchens rarely use turmeric and its a common misconception that turmeric is only for curry dishes! While the dried powder form of turmeric is more commonly available, I love the fresh raw turmeric. I love pickled roots in all types of dishes. From pickled turmeric to pickled carrots, these pickles are easy to make and can be used for weeks. This pickled turmeric can easily be added to a number of dishes – from salads to soups, sandwiches to wraps. I love pickled turmeric on a toast, but I am sure you will have your own favorite way of using this pickled beauty! - Medha | Farm on Plate
- 8 ounces fresh raw turmeric roots
- 2 medium size carrots
- juice of 4 lemons
- 1 tablespoon salt
- Scrub turmeric roots and carrots in running water. Peel the skin and slice in thin circles. You might want to wear gloves while cutting turmeric because it creates yellow stains on your hands. Alternatively, you can use a food processor with a slicing disk attachment.
- n a big bowl put sliced turmeric, carrots, lemon juice and salt, mix well. Store in a sterilized jar and refrigerate. Shake well before use.
- This recipe was entered in the contest for Your Best Restorative Recipes
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