Lotus Root and Olive Appetizer Curry Mustard
I wanted to make a Western-style dish with lotus roots, and I also wanted to use up the olives I had lying round.
This easy tapas-style appetizer is great when you need one more dish for a meal.
When prepping the lotus root, peel it, then soak it in vinegar water to avoid any discoloring.
Step 2: Please test the texture of the lotus roots midway and adjust it to your liking.
Step 3: You only need a tiny amount of the curry powder.
Use green or black olives, whichever you'd prefer. Recipe by naonaos
Lotus Root and Olive Appetizer Curry Mustard
I wanted to make a Western-style dish with lotus roots, and I also wanted to use up the olives I had lying round.
This easy tapas-style appetizer is great when you need one more dish for a meal.
When prepping the lotus root, peel it, then soak it in vinegar water to avoid any discoloring.
Step 2: Please test the texture of the lotus roots midway and adjust it to your liking.
Step 3: You only need a tiny amount of the curry powder.
Use green or black olives, whichever you'd prefer. Recipe by naonaos
Open in Cookpad AppSteps
- 1
Slice the lotus root into 5 mm slices, then chop up into bite-sized pieces. Cut the olives in half. Also cut the cherry tomatoes into quarter wedges.
- 2
Boil the lotus roots in boiling water and cook for 4 minutes over medium heat. Drain in a colander or sieve.
- 3
Transfer the drained lotus roots into a bowl. Mix in the ☆ curry powder while they're still hot. Mix until the powder has mixed in and the lotus roots are nicely colored.
- 4
Mix in the olives, cherry tomatoes, and the ★ grainy mustard into the bowl from Step 3. Mix to finish.
- 5
Dish it up, and serve with sprinkles of the ○ ingredients.
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