Sometimes synchronicity is a magical thing… and it’s because of such magic that I discovered fresh turmeric.
Within the span of a few days, fresh turmeric appeared three times in my life. First, dear friends brought some back for me from Costa Rica. Then, a few days later, I got to taste it in a restaurant… and the very next day, I walked into a market while travelling in Sonoma to find a huge basket of fresh turmeric roots proudly displayed on their shelves. It was no less than a turmeric conspiracy! I wondered why it took so long for me to become aware of these tasty roots. Needless to say, I brought home a huge bag.
Turmeric roots (or rhizomes) look similar to fresh ginger roots except for their lovely saffron hue. Fresh turmeric smells and tastes quite different from ground turmeric (the same way fresh ginger differs from powdered ginger). It’s quite tangy, vibrant and deliciously pungent – absolutely thrilling to the taste buds!
In this recipe, the fresh roots are finely grated to make a super-aromatic sauce that’s drizzled over root vegetable hash browns. The result is quite marvelous.
Now, I can already hear you say “Where on earth am I going to find fresh turmeric?!” First, don’t be alarmed; you can make the sauce with ground turmeric (see the ingredients list). Secondly, you can find fresh turmeric in Indian or Asian specialty grocery stores, at your local farmers’ market or online at Anything Indian… and in a pinch at Amazon!
Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.