Lotus Root and Olive Appetizer Curry Mustard

1. 1

   Slice the lotus root into 5 mm slices, then chop up into bite-sized pieces.

2. 2

   Cut the olives in half.

3. 3

   Also cut the cherry tomatoes into quarter wedges.

4. 4

   Boil the lotus roots in boiling water and cook for 4 minutes over medium heat.

5. 5

   Drain in a colander or sieve.

6. 6

   Transfer the drained lotus roots into a bowl.

7. 7

   Mix in the curry powder while they're still hot.

8. 8

   Mix until the powder has mixed in and the lotus roots are nicely colored.

9. 9

   Mix in the olives, cherry tomatoes, and the grainy mustard into the bowl from Step 3.

10. 10

    Mix to finish.

11. 11

    Dish it up, and serve with sprinkles of the ingredients.

* Per serving · 4 servings · Values may vary.

No additional tips available.