Ingredients
- Salt
- 1 large carrot, peeled and cut into chunks
- About 1 1/2 pounds rhubarb, cleaned, trimmed, peeled if necessary, and diced, about 2 1/2 cups
- 2 teaspoons mustard seeds
- 1 tablespoon butter, or walnut oil
- Nutritional Information
Nutritional analysis per serving (2 servings)
160 calories; 7 grams fat; 3 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 22 grams carbohydrates; 8 grams dietary fiber; 6 grams sugars; 4 grams protein; 15 milligrams cholesterol; 42 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
almost 3 cups
Preparation
- Set two pots of salted water on the stove and bring each to a boil. Cook the carrot pieces in one pot for 15 to 20 minutes, or until soft. Cook the rhubarb in the other pot for 3 to 5 minutes, or just until tender.
- When the rhubarb is done, drain it, and crush it with a fork or potato masher. When the carrot pieces are done, drain; then, purée them.
- Combine the rhubarb, carrot, mustard seeds, and butter or oil. Serve at room temperature with steamed fish, or grilled chicken or meat.
25 minutes
Dining and Cooking