RHUBARB-CARROT RELISH

Rhubarb-Carrot Relish image

Provided by Mark Bittman

Time 25m

Yield almost 3 cups

Number Of Ingredients 5

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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

Steps:

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.

Nutrition Facts : @context http, Calories 78, UnsaturatedFat 4 grams, Carbohydrate 10 grams, Fat 4 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 448 milligrams, Sugar 3 grams