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Table Indienne
Vosges Tehri - Root Vegetable Turmeric Rice
A bridge between the Alsatian plain and the plains of the Ganges. The traditional Tehri reimagined with Alsatian terroir vegetables: parsnips, leeks and carrots.
30 min
Preparation
20 min
Cooking
5 min
Rest
4
Servings
Intermediate
Difficulty
Ingredients
- Basmati rice (washed and soaked 20 min): 300g
- Parsnips in 2 cm cubes: 2 medium
- Leek (white and tender green) sliced: 1 large
- Carrots in rounds: 2
- Green peas: 1 cup
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Caraway seeds (Kimmel): 1 teaspoon
- Cinnamon stick: 1
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Cloves: 3
- Fresh grated ginger: 1 tablespoon
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Turmeric: 1 heaped teaspoon
- Salt and black pepper
- Neutral oil: 2 tablespoons
- Hot water: 550ml
Instructions
-
1
The Melting Base: Heat oil. Add caraway, cinnamon and cloves. As soon as they become fragrant, add the leek. Sauté on low heat for 5 minutes. Add ginger.
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2
Colouring the Roots: Add parsnips and carrots. Sprinkle with turmeric and salt. Stir so every piece turns bright yellow. Cook 3-4 minutes.
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3
The Rice Alliance: Pour in drained rice. Stir for 1 minute to coat. Add green peas.
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4
Steam Cooking: Pour in hot water (rice should be covered by 1 cm). Bring to a boil, reduce to minimum. Cover tightly. Cook 12-15 minutes without lifting the lid. Turn off and let rest 5 minutes.
Tips
Caraway seeds (Kimmel) replace cumin for an authentic Alsatian touch. Excellent as a curry side dish or as a complete vegan meal.
Spices used
Find the spices from this recipe in our shop.
Lakadong Turmeric Powder
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Caraway Seeds
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Whole Cloves
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Whole Malabar black pepper
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