Asar

Name: Asar
Prep time: 25 min
Cook time: 12 min
Total time: 67 min
Yield: 8
Cuisine: Seychelles
Ingredients: 200 g peeled carrots in thin batons; 150 g trimmed green beans in 3 cm pieces; 150 g small cauliflower florets; 60 g thinly sliced onion; 20 ml neutral oil in total; 50 ml food-grade white vinegar with 5% acidity; 5 g prepared mustard, label checked; 8 g grated fresh ginger; ½ teaspoon turmeric; Up to ¼ teaspoon salt and black pepper; A little fresh chilli, optional; Drinking water for blanching and cooling

Fresh carrot, green-bean and cauliflower asar with turmeric, ginger, mustard and vinegar, eight small condiment portions.

Ingredients

200 g peeled carrots in thin batons
150 g trimmed green beans in 3 cm pieces
150 g small cauliflower florets
60 g thinly sliced onion
20 ml neutral oil in total
50 ml food-grade white vinegar with 5% acidity
5 g prepared mustard, label checked
8 g grated fresh ginger
½ teaspoon turmeric
Up to ¼ teaspoon salt and black pepper
A little fresh chilli, optional
Drinking water for blanching and cooling

Preparation

Wash and trim vegetables, cutting as specified. Keep onion separate and prepare a clean wide dish and draining materials.

Blanch beans separately about 5 minutes, cauliflower 2 minutes and carrots 1 minute. Retain shape; cook beans longer if still raw.

Cool briefly in cold drinking water, drain and dry thoroughly. Spread one layer about 10 minutes. Do not sun-dry or leave out for hours.

Heat all 20 ml oil. Soften onion 2 minutes, stir ginger, turmeric, mustard and optional chilli one minute, then turn vegetables through one minute.

Remove from heat and add 50 ml vinegar, pepper and some salt. Mix, spread shallowly and cool quickly. Cover and chill about 20 minutes.

Taste with a clean spoon, use remaining salt only if needed and divide eight small portions. Refrigerate: fresh asar is not a pantry preserve.