Baby beets and carrots with curry leaves
This recipe brings back some very warm memories of one of my favorite places in New York City—the Farmer’s Market at Union Square. The sight is always so spectacular—it is often my therapy for a tired soul! I discovered a variety of differently colored baby beets there, and ever since I have experimented with using them as ingredients in several of my dishes. Here, I have used red and yellow baby beets. The dash of rice vinegar and the curry leaves add to the robust and heady flavor of this dish.
– 1 lb (500 g) red and yellow beets
– ½ lb (250 g) baby carrots, peeled
– 1 tablespoon oil
– 8 fresh curry leaves
– 2 tablespoons deseeded and minced fresh green chili peppers
– 3 tablespoons minced shallots
– 1 tablespoon rice vinegar
– Salt, to taste; 1 teaspoon sugar.
If the beet greens are still attached, cut them o, leaving about 1 in (2.5 cm) of stem intact. Bring 1 in (2.5 cm) of water to a boil in a large pot. Add the unpeeled beets, cover, and cook until tender, 20 to 25 minutes. Remove from the pot and let it stand until cool enough to handle, then peel and cut into quarters. Set aside and keep warm.
Cook the baby carrots the same way you cooked the beets. (If the baby carrots are various sizes, cut the larger ones into halves or thirds for even cooking). Remove from the pot and set aside.
Place a pan over medium-high heat. Add the oil and, when it is hot, add the curry leaves, chili peppers and shallots. Cook for 2 to 3 minutes, stirring occasionally. Add the beets and carrots and stir. Add the vinegar, salt, and sugar and stir well. Raise the heat to high and stir-fry for 2 to 3 minutes.
Remove from the heat and taste for seasoning. Transfer to a serving dish and serve hot or at room temperature.
Food: Baby Beets And Carrots With Curry Leaves