BBS:      TELESC.NET.BR
Assunto:  Japanese Artichoke Curry
De:       Ben Collver
Data:     Thu, 23 Apr 2026 06:30:50 -0700
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Japanese Artichoke Curry
 Categories: Japanese, Vegetarian
      Yield: 1 Batch
 
      1 lb Japanese artichokes
           - (Stachys affinis)
           White vegetable stock

MMMMM------------------------CURRY SAUCE-----------------------------
      2 oz Butter
      4 oz Onion; thinly sliced
      2    Tomatoes
      1    Sweet apple; sliced
      2 ts Curry powder
      2 ts Flour
      2 ts Sweet chutney
      2 tb Shredded coconut
      1 ts Tarragon vinegar
      2 ts Lemon juice
  1 1/2 c  Brown vegetable stock
    1/2 c  Water; boiling
           Salt & pepper
 
  Curry Sauce:
  
  Fry the onion, tomatoes, and apple in the butter until the onion shows
  signs of changing colour, then add the curry powder, and draw the pan
  to the side of the stove and let the contents simmer for 12 minutes.
  Pour the boiling water on to the coconut (preferably freshly grated,
  but desiccated can be used) and steep by the side of the stove until
  required. At the end of the time named stir the flour into the pan,
  and when it is smoothly mixed with the butter, etc., pour in the
  stock and stir over the fire until it has boiled and thickened; then
  add the chutney, vinegar, lemon juice, and let the sauce simmer
  gently for 30 minutes. Strain through a sieve into a stew pan; stir
  the coconut, and strain the liquid from it into the curry.
  
  Japanese Artichoke Curry:
  
  Parboil the little tubers, peel them, and finish cooking them until
  they are tender in the stock. Put this mixture into the curry sauce,
  cover with a thick piece of parchment paper, and put the lid on the
  pan. Simmer gently in a moderate oven for 1 hour. Serve the curry
  surrounded by carefully-boiled rice which should be garnished with
  little pieces of pickled red cabbage and gherkin.
  
  A salad composed of sliced tomatoes and small pieces of crisp, white
  celery, with a plain oil and vinegar dressing, should be served with
  the curry.
  
  Recipe by Jeanne Jardine
  
  Recipe FROM: The Best Vegetarian Dishes I Know, 1910

  Recipe FROM: 
 
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