Sun Sentinel Palm Beach Edition
Turmeric adds flavor and color
Carrot salad with lemon turmeric vinaigrette
If you’ve ever eaten curry, and, really, who hasn’t, you’ve tasted turmeric. Turmeric is the spice that gives curry pastes and powders that vibrant golden hue. Long popular in India, the Middle East, Southeast Asia and North Africa, these days turmeric is having a golden moment. Maybe you’ve seen uber-fit yoga moms sipping school-bus yellow juice. Or your dad takes turmeric supplements for his memory. And some cakes and muffins at your favorite hipster bakery may have turned strikingly yellow.
Turmeric is a rhizome, which means it has rootlike stems that grow underground. It’s related to the ginger plant, and like ginger, turmeric can be eaten fresh or in powdered form. Powdered turmeric is available in most spice aisles, and these days fresh turmeric is often found in farmers markets and produce sections.
Powdered turmeric is ground from boiled and kiln-dried rhizomes. This process changes turmeric’s flavor from something akin to a complex gingery carrot to a bolder, slightly musty, peppery spice. While similar, dried turmeric and fresh turmeric have different cooking applications, not unlike that of fresh and ground ginger.
In Moroccan cuisine, turmeric is powdered. In a salad inspired by the North African country, carrots, chickpeas, red cabbage and a few grains of bulgur are tossed in a lemony-turmeric vinaigrette. The colorful crunchy mix makes a light lunch or a vegetarian dinner when topped with crumbled feta, but it’s also great with grilled fish or lamb.
Fresh turmeric imparts a delicate flavor and nearly florescent tinge to custards and creams. Try making silky-smooth, highlighter-yellow panna cotta. The unexpected spice adds an exotic hue and flavor to this oftenrather-bland Italian dessert.
There are other ways to add turmeric to your daily regimen. Add a 1-inch chunk of fresh turmeric to your favorite smoothie; pineapple, romaine lettuce, orange juice and fresh turmeric make a particularly refreshing and bright blend. On cold days, steep fresh grated turmeric in your favorite milk until it’s saffron-colored, and sweeten the soothing, earthy potion with honey. When baking, grated turmeric adds gentle spice and bold color to pound cake and ginger scones. Prep: 35 minutes, plus chilling time Makes: 4 servings Cook: 10 minutes teaspoon gelatin tablespoon water cup cream cup milk tablespoons peeled and finely grated fresh turmeric cup honey tablespoon sugar cup whole milk Greek yogurt oranges, peeled, cut into sections cup pomegranate arils (seeds) In a small bowl, sprinkle the gelatin over the water; set aside until the water is absorbed and the gelatin is softened. Meanwhile, in a heavy saucepan, bring the cream, milk and turmeric to a simmer. Remove from heat, cover and set aside to steep for 5 minutes. Stir in the softened gelatin, honey and sugar until they are dissolved and fully incorporated. (If the residual heat is not enough to dissolve the gelatin, stir the mixture briefly over low heat.) Strain the mixture into a 1-quart or larger measuring cup, pressing on the solids to release all of the liquid. Discard the solids; set aside until lukewarm, about 15 minutes. Add the yogurt; whisk until smooth. Pour the mixture into four ramekins, bowls or glasses; chill overnight. Unmold the panna cotta if desired, garnishing each with oranges and pomegranate arils before serving.
350 calories, 20 g fat, 12 g saturated fat, 60 mg cholesterol, 38 g carbohydrates, 34 g sugar, 8 g protein, 45 mg sodium, 2 g fiber Prep: 25 minutes minutes Cook: 10 4 to 6 servings In a large bowl, whisk together the olive oil, lemon juice, turmeric, garlic, cumin and salt. Add the carrot mixture, cabbage, garbanzo beans, parsley and green onions; toss well. (The salad can be prepared up to 2 days ahead; simply cover and refrigerate.) Taste and adjust the seasoning, if desired, before serving. Serve with lemon wedges and a drizzle of olive oil, and sprinkle over the feta cheese.