shulman carrot and mustard seed relish

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Carrot and Mustard Seed Relish

 

Recipe By :Spice of Vegetarian Cooking 1991 Martha Rose Shulman

Serving Size : 6 Preparation Time :0:00

Categories : Condiments

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound carrots -- peeled and grated

2 tablespoons safflower oil

or vegetable oil

1/2 teaspoon black mustard seed

1 green chile pepper (none to 2) -- seeded and sliced

1 tablespoon chopped fresh cilantro

1 lemon; juiced -- (1-2 to taste)

salt -- to taste

 

1. Heat oil in large, heavy bottom frying pan and add the mustard seeds. Saute

over medium high heat until they turn gray and stop sputtering. Add the chili

pepper, stir a few seconds, and toss with the carrots in a bowl.

 

2. Season the carrots to taste with sea salt and lemon juice, toss with the

cilantro (coriander leaves) and chill.

 

3. Serve as a side dish with grain and vegetables dishes or as a salad.

 

Copyright:

" 1986, 1991 Martha Rose Shulman "

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Per Serving (excluding unknown items): 77 Calories; 5g Fat (51.9% calories from

fat); 1g Protein; 9g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 25mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1

Fat.

 

 

Nutr. Assoc. : 0 0 0 939 2049 0 3896 0

 

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