Rhubarb-Carrot Relish

Name: Rhubarb-Carrot Relish
Total time: 25 min
Yield: almost 3 cups
Ingredients: Salt; 1 large carrot, peeled and cut into chunks; About 1 1/2 pounds rhubarb, cleaned, trimmed, peeled if necessary, and diced, about 2 1/2 cups; 2 teaspoons mustard seeds; 1 tablespoon butter, or walnut oil

Recipe from Jean-Louis Gerin

Adapted by Mark Bittman

Total Time: 25 minutes
Rating: (0)
Comments: Read comments

Featured in: With Rhubarb, There's Much to Make Beyond the Obvious

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Ingredients

Yield:almost 3 cups

Salt
1large carrot, peeled and cut into chunks
About 1½ pounds rhubarb, cleaned, trimmed, peeled if necessary, and diced, about 2½ cups
2teaspoons mustard seeds
1tablespoon butter, or walnut oil

Ingredient Substitution Guide

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Preparation

Step 1
Set two pots of salted water on the stove and bring each to a boil. Cook the carrot pieces in one pot for 15 to 20 minutes, or until soft. Cook the rhubarb in the other pot for 3 to 5 minutes, or just until tender.
Step 2
When the rhubarb is done, drain it, and crush it with a fork or potato masher. When the carrot pieces are done, drain; then, purée them.
Step 3
Combine the rhubarb, carrot, mustard seeds, and butter or oil. Serve at room temperature with steamed fish, or grilled chicken or meat.