TARAMASALATA WITH SPRING CRUDITES
Tarama is salted and cured carp or cod roe used in Greek and Turkish cooking. It ranges in color from orange-red to pale beige and can be found online or at specialty or Mediterranean markets.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 1 cup
Number Of Ingredients 8
Steps:
- Place roe in a bowl, and cover with cold water. Soak for 10 minutes. Drain in a fine sieve lined with cheesecloth. Rinse in sieve, and drain. Gather cheesecloth around roe, and squeeze out water.
- Meanwhile, place potato in a small saucepan, and add enough cold water to cover by 2 inches. Add salt. Bring to a boil, and cook until tender, about 5 minutes. Drain, and let cool.
- Puree roe, potato, lemon juice, and pepper in a food processor. With machine running, add oil, and process until the mixture is smooth. Season with more pepper. Serve with toasts and crudites.
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Oluwakemi Olay wola
[email protected]Overall, I thought this recipe was good. I would definitely make it again, but I would make a few changes. I would use less salt in the taramasalata and I would add some kind of dressing or dip to the crudites.
Apu Adhikary
[email protected]This recipe was a bit too time-consuming for my taste. I would recommend using a store-bought taramasalata instead of making it from scratch.
BananaManYT
[email protected]I made this recipe for a potluck and it was a big hit! Everyone loved the unique flavor of the taramasalata and the spring crudites were a nice touch. I would definitely make this recipe again.
Dack Cloud
[email protected]This recipe was a great way to use up leftover vegetables. I had some carrots, celery, and radishes that were about to go bad, so I used them to make the crudites. The taramasalata was also a great way to use up some leftover bread.
Caleb Roberts
[email protected]Overall, I thought this recipe was just okay. I wouldn't make it again.
shyanne warren
[email protected]The crudites were a bit too bland for my taste. I would recommend adding some kind of dressing or dip to them.
Adam Writes
[email protected]The taramasalata was a bit too salty for my taste. I would recommend using less salt in the recipe.
A Dro
[email protected]This recipe was a bit too fishy for my taste. I think I would have preferred a more traditional taramasalata recipe.
Trail Cooperwood
[email protected]I'm a big fan of taramasalata and this recipe did not disappoint. The addition of spring crudites was a great idea and added a nice freshness to the dish. I would definitely recommend this recipe to others.
Safian Saab
[email protected]I made this for a party and it was a hit! Everyone loved the unique flavor of the taramasalata and the spring crudites were a nice touch. I'll definitely be making this again.
Zuhuur Foodyar
[email protected]This recipe was easy to follow and the results were delicious. The taramasalata was smooth and flavorful, and the crudites were a great way to add some variety to the dish.
Miro Kinq
[email protected]I'm not usually a fan of taramasalata, but this recipe changed my mind. The addition of spring crudites added a nice freshness and crunch to the dish. I'll definitely be making this again!
Sinethemba Ka Mkhonto Nopulula
[email protected]Taramasalata with spring crudites was a delightful dish! The creamy and flavorful taramasalata paired perfectly with the crisp and refreshing crudites. It was a great appetizer or light lunch option.