Spicy Radish Rolls
These spicy radish rolls are a flavorful vegetarian main dish that boasts iron, low fat, and zero cholesterol.
Ingredients
- 350 g radish (1 piece)
- Salt
- 40 g celery stalk (1 stalk)
- 100 g carrot (1 carrot)
- 50 g onion (1 onion)
- 10 g ginger (1 piece)
- 200 ml classic vegetable broth
- a pinch chili flakes
- 100 g Red lentils
- 10 g alfalfa sprouts
- 2 tbsp Japanese soy sauce
Instructions
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1.
Wash, peel the radish and slice it into 16 thin rounds using a vegetable peeler.
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2.
Spread the radish slices on a baking sheet. Sprinkle with salt and let them release juice for about 20 minutes.
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3.
Cut the remaining radish into thin strips. Spread them on a large plate or platter, season with salt, and let them also release juice.
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4.
Wash, trim, and if necessary de-seed the celery; slice it into narrow ribbons.
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5.
Peel the carrot, onion, and ginger. Dice the carrot and onion very finely, and mince the ginger extremely fine.
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6.
Bring the vegetable broth to a boil in a pot with chili flakes, celery slices, carrots, onions, ginger, and red lentils. Cover and simmer on low heat for 8-10 minutes.
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7.
Remove the lid and continue cooking the vegetables uncovered until all liquid is absorbed or evaporated. Take off the heat and let it cool.
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8.
Squeeze the salted radish strips with your hands to remove excess moisture and stir them into the lentil mixture.
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9.
Pat the salted radish slices dry with paper towels. Place a spoonful of lentil mixture at the end of each slice and roll them up tightly.
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10.
Rinse the alfalfa sprouts in a sieve, drain well, and arrange the radish rolls on a plate alongside the sprouts. Serve with soy sauce.
