Rebecca’s Recipe of the Week: Turmeric and Lime Leaf Broth

April 19, 2018 by General Administrator

‘A combination of lifting aromatics and wintery earthy roots, roasted until crisp around the edges and sweet’, writes Anna Jones. This flavoursome broth is satisfying and unctuous without being cloying or heavy. I think you will enjoy it. ‘Definitely one for a Canalside recipe’ said Matt when I made this.

Anna Jones notes that you can use any root vegetables that you like—beetroot or potatoes could be substituted for the carrots, parsnips and swedes.

Turmeric and Lime Leaf Broth with Roasted Roots
Serves 4.

Ingredients

200g carrots, peeled and halved if big
350g parsnips, peeled and quartered
500g swede, peeled and roughly chopped
salt and pepper, to taste
coconut oil
1 thumb-sized piece of ginger root, peeled
1 thumb-sized piece of turmeric root, peeled
1 bunch of coriander
2 large shallots, finely sliced, divided into two portions
1 clove garlic, finely sliced
1 tablespoon coriander seeds, roughly smashed
1 red chilli, finely chopped
1 x 400g tin of coconut milk
4 lime leaves

To Serve
200g cooked grains
1 lime, halved

Preparation

Preheat the oven to 220C.

Place the prepared roots into a baking tray with a big pinch of salt and 1 tablespoon of coconut oil. Put in the oven. After 5 minutes remove it and toss everything together. Return it to the oven and roast for about 35 minutes, or until everything is golden. Toss it periodically while it’s roasting.
Meanwhile prepare the broth: first grate the ginger and turmeric.

Cut off the stalks of the coriander and chop these roughly. Keep the leaves to garnish the soup.
Add another tablespoon of coconut oil to a saucepan and heat over medium heat. Add half the shallots and sauté for about 5 minutes, until they begin to brown. Add the grated ginger and turmeric, the chopped coriander stalks, the garlic, coriander seeds and chile. Sauté for a few more minutes.

Add the coconut milk and the lime leaves. Fill the empty tin with water and add this to the pan as well. Season to taste with salt and pepper and simmer for 10 minutes.

While the broth is simmering heat another tablespoon of coconut oil in a sauté pan over high heat. When it’s really hot add the remaining shallot and cook until it’s crispy and golden—but don’t let it burn. Remove the crispy shallots from the pan onto some kitchen paper. Spread them out so they don’t all stick to each other and go soggy.

Once the roots are ready, spoon the grains into four bowls. Place the roasted roots over the grains and ladle the soup over the top. Garnish with the coriander leaves and crispy shallots. Serve with the lime halves for an extra lime kick.

Recipe adapted from Anna Jones, The Modern Cook’s Year (2017).

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