A very good way with this vegetable from Abel & Cole ” How to Eat Brilliantly Every Day”. If you like you can fold the grated veg through the warm oil while it is still in the pan.
Ingredients
- 3 cm ginger
- 2 tbsp olive oil
- 1 lime zest and juice
- 2 garlic cloves peeled and thinly sliced
- 1 tsp black mustard seeds
- 1 tsp ground turmeric
- 2 carrots peeled and coarsely grated
- 400 g beetroot peeled and coarsely grated
- a large handful coriander leaves and stalks separated
- sea salt and freshly ground black pepper
Servings:
Instructions
- Peel and cut the ginger into thin slices. Cut the slices into matchsticks.
- Heat a small pan. When warm, pour in the olive oil. Add the lime zest, ginger, garlic and mustard seeds. Sprinkle in the turmeric and a pinch of salt and pepper. Swirl everything together. Cook for 2 minutes until the garlic and ginger are crispy.
- Whisk in the lime juice then fold in the grated vegetables.
- Finely chop the coriander stalks and stir into the vegetables. Pile into bowls. Scatter the coriander leaves over the top to serve.
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