Fresh chilli + SWEET VEG­ETA­BLES

Shape (Malaysia) - - When Sweet Heat -

Many fresh chilli are so hot that their flavour gets blunted by the burn. But veg­eta­bles that are high in nat­u­ral sug­ars have an amaz­ing tam­ing ef­fect. Pair the two and sud­denly chilli be­come brighter, less fiery—you can ac­tu­ally taste the lay­ers of flavours. Peas, sweet bell pep­pers, and zuc­chini are ex­cel­lent spring­time and sum­mer­time matches, and but­ter­nut squash and root veg­gies like beets, rutaba­gas, and parsnips work per­fectly in the fall and win­ter.

PREP TIP To make fresh chilli milder, re­move the seeds and slice out the ribs. Be sure to wear gloves—they’ll keep the pep­pers’ hot com­pounds from burn­ing your skin.

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