Wednesday 18 March 2015

Purple carrot celeriac salad with sprouts and the curse of washing up

Washing up feels like my curse. I cook a lot therefore there always seems to be a pile of dirty dishes waiting for me. One day I will have a dishwasher - this is the dream. Until that day comes I am forced to deal with it, unhappily. A couple of days ago I read this post on Zen Habits and it has inspired me to try to change the way I think about washing up. Perhaps I'm being lazy, perhaps it's too easy to think of washing up as a massive chore and myself as a modern-day Sisyphus doing the same action over and over again. For now, washing up is a necessary part of life for me, so perhaps I can learn something from it? I am more than happy to entertain these notions, yet I've noticed no change so far in how I feel about it. Today, the pile of washing up made me feel positively depressed. Still, I love to cook. In this book I'm reading Desikachar states that yoga teaches us that there is a positive and negative side to everything. Therefore, I must bear my burden with grace. This purple carrot celeriac salad was delicious, yet caused a massive purple mess and my hands looked bruised after peeling it. So much so that it gave me an idea for next year's Halloween costume. You can easily replace it with a normal carrot, I just wanted to see if there was any difference in taste (not much, it was a bit sweeter)
We ate it with roasted yellow courgettes with roast pumpkin oil and pumpkin seeds, black quinoa and frying halloumi cheese. Just grate the carrot and celeriac very finely, combine with the sprouts (I used a mixture of sprouts) and the sauce (soured cream and mayonnaise one-to-one with a little bit of mild olive oil). Season with salt, white pepper and some freshly grated nutmeg and mix really well. This should chill in the fridge for at least a couple of hour, to allow it to "bite together" as we say in Poland.


Half a celeriac
Large carrot
Mixed sprouts
100ml soured cream
100ml mayonnaise
1 tablespoon olive oil
1/4 teaspoon freshly grated nutmeg
Salt and white pepper to taste

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