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.
large carrot cut into sticks
large golden beet, cut into sticks
tablespoons freshly grated horseradish
teaspoon freshly powdered mustard seeds
1/2 – 1
teaspoons red chili powder
Salt to taste
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.