Relish without a name

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

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