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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.
- 1 large carrot cut into sticks
- 1 large golden beet, cut into sticks
- 1-2 tablespoons freshly grated horseradish
- 1 teaspoon freshly powdered mustard seeds
- 1/2 - 1 teaspoons red chili powder
- Salt to taste
- 1/4 cup sesame oil
- Juice of 1 lemon
- Boiling water for blanching
- 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
- Add grated horseradish, powdered mustard seeds, salt & red chili powder & toss to evenly distribute the seasoning.
- 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.
- Squeeze the lemon juice over the relish. chill until ready to serve. Serve alongside rice & any Indian dal dish.
- This recipe was entered in the contest for Your Best Recipe with Horseradish