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
Continue After Advertisement
Ingredients
-
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
Directions
-
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.
A biomedical engineer/ neuroscientist by training, currently a mommy blogger on a quest for all things food - Indian Palate, Global perspective!
See what other Food52ers are saying.