Monday, 10 January 2011
Meat-Free Monday: Carrot & Beetroot Tempura
I have had this recipe, for beetroot and carrot tempura, book-marked since September. I was slightly baffled as to why they called it "A light summery starter" when it is during the winter that my veg box is besieged by carrots and beets and I am scratching around desperately for things to do with them.
This was a very good use for them! The tempura batter is really excellent, giving a thin, light coating and the vegetables inside cooked to a perfect tender finish.
Instead of the creme fraiche dipping sauce, I made a dip of 2% fat Greek-style yoghurt (yes - still from my generous supply from TOTAL!) thinned with a little water, with a clove of garlic, some dried dill and some drips of my completely insane home-made chilli sauce.
It may be deep-fried, but this was still a lighter, fresher dish than a lot of the winter foods we've been eating, and it made a perfect finger-food supper in front of The Big Lebowski.