So spring is finally happening. No more snow, no more freezing cold temperatures and the best thing: the start of beautiful flowers and enjoying lunches sitting outside!
To embrace the beautiful colours that nature is about to pop out, I decided to give fresh turmeric a try. Have you ever used it for cooking? I have not. So let’s see what it will be like.
When I spotted the little root at the supermarket I must say I was not impressed. It looks more like a fat worm then a healthy root.
But grating it finely made it reveal its beautiful orange colour. Was I supposed to peel it first? I only washed it. Probably a good idea because peeling it would have meant touching it and the colour does stain your fingers a bit. Therefore I would recommend not to peel it first.
10 cm fresh turmeric root
1 puff pastry (ca. 200 g)
250 g cream
100 g baby carrots (or carrot sticks)
100 g green asparagus
Salt and pepper
Preheat oven to 200 degrees.
Grate turmeric and mix with eggs, cream, salt and pepper.
Place puff pastry in a cake form, cut to shape if needed and pierce with a folk.
Arrange asparagus and carrots on the pastry and cover with the egg turmeric mix.
Then off it goes into the oven for about 20-23 mins.
Cut into four pieces, place on plates and…