Sprouts get a bad rap. This is the second recipe I’ve cooked that features them, and although I wouldn’t elevate them to ‘favourite veg’ tier, they’re still edible, more so when roasted.
I cooked Crispy Tamarind Sprouts with Peanuts and Shallots from Rukmini Iyer's The Green Roasting Tin book on 25th Feb. I went to 3 different supermarkets and none of them had mango powder, but there was the option of replacing this with chaat masala, which Tesco had. The recipe took over twice the recommended time, but came out pretty nice. I used coconut yoghurt that wasn’t vegan, as I’ve tried the plant-based alternative before and it was grim. Tamarind was an eye-opening condiment.
Maybe I liked it. I dunno. Advised prep and cook time was 35 mins. Took me 76.
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