Name: Seasonal tempura
Yield: Serves 4
Cuisine: Japanese
Ingredients: 2 tbsp water; 80 g self-raising flour; 80 g cornflour, plus extra to coat the vegetables; 1.2 kg (net weight) freshly prepared vegetables (see method), such as: Jerusalem artichoke, beetroot, broccoli, potato, sweet potato, carrot, cauliflower, celeriac, baby leek, parsnip, kohlrabi, salsify, turnip; ¼ tsp salt; 2 tsp rapeseed oil; nigella seeds and chilli flakes to taste; 210 g soda or sparkling water; 1 tbsp caster sugar; 4 tbsp sunflower oil; grated zest and juice of 4 limes (about 80ml juice); 1 fresh green chilli; 50 g coriander (leaves and stalks); 6 cardamom pods; 700 ml sunflower oil for deep-frying; ½ tsp salt

Preparation info

Serves
4

Difficulty
Easy

Appears in

Plenty

By Yotam Ottolenghi

Published 2010

About

Here’s the perfect solution for all your vegetables. And it is breathtakingly delicious.

Ingredients

1.2 kg (net weight) freshly prepared vegetables (see method), such as: Jerusalem artichoke, beetroot, broccoli, potato, sweet potato, carrot,

Asia
Japan
Side dish
Gluten-free
Vegetarian

Method

Start with the sauce. Break the cardamom pods using a pestle and mortar and transfer the seeds to a food-processor bowl. Discard the pods. Add the rest of the ingredients and blitz to get a smooth, runny sauce.

Next prepare the vegetables. There aren’t any strict rules you must follow but try to keep them chunky and retain some of the natural shape of the vegetable where possible – for

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Ingredients

Method

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