Today is the Virtual Vegan Potluck! I had come across this post recently, and as one who generally enjoys potlucks, decided to join a virtual one after a quick chat with my mother who has contributed more than 90% of the recipes on this blog to-date. So today’s recipe is an ash plantain and carrot with beetroot sauce recipe that my mother concocted, given that I had mentioned beets was the featured ingredient.
Ash Plantain and Carrot with Beetroot Sauce
Time taken: 35 – 40 mins
Serves 2
Ingredients:
- Ash plantain – 1
- Beetroot – 1
- Carrot – 1
- Ginger – 1 tsp, chopped
- Garlic – 1 or 2 cloves, chopped
- Green chilli – 1, chopped
- Onion – ¼, chopped
- Sesame/ Gingelly oil – 1 tsp + 1 tbsp
- Salt, to taste
Method:
- Wash the three vegetables, without peeling them.
- Boil the ash plantain and beetroot for about 15 mins.
- After boiling, peel the ash plantain and beetroot separately.
- If you prefer the carrot to be boiled or steamed, you will need to do so separately. Else, simply peel the cleaned, fresh carrot and slice thinly and arrange in a serving dish.
- Slice the boiled and peeled ash plantain and layer the slices around the carrot in the serving dish. Sprinkle with salt.
- Peel the beetroot and chop it up.
- Heat a tsp oil and fry the chopped ginger, garlic, chilli and onion lightly.
- Transfer the lightly fried ingredients to the blender together with the chopped beetroot and salt, to taste, and blend to a puree/ sauce.
- Stir in a tbsp of sesame oil after blending.
- Pour the sauce over the dish with the ash plantain and carrot slices.
- Garnish with thin slices of chilli and serve.
Recipe source: Raji Thillainathan.
For accessing the other blogs participating in the Virtual Vegan Potluck, press the ‘go back’ or ‘go forward’ buttons below.
Peace.Love.Quinoa: Apple Parsnip Mash
This is Thirty: Sautéed Beet Greens and Kale
A Taste of Sri Lankan cuisine 
Looks really nice 🙂 Thank you for sharing 🙂
You are welcome!
Gorgeousness! Love plantain and the beetroot sauce sounds awesome! xx
Thank you, Rebecca!
I’ve never heard of an ash plantain! See, this is the Potluck is so cool – – new discoveries! Thank you so much for participating 🙂
Thank you, Annie! Happy to participate in my first virtual vegan potluck!
I’ve never tried ash plantain, but I love anything cooked up with ginger, garlic, and chili. This sounds good! 🙂
Thank you, Allison! Ash plantain is indeed delicious.
Lovely preparation. thanks for stopping by at my space 🙂
Thank you, Roshni!
Mmmmm! Lovely!
Thank you, Susan!
Oh wow – so creative and with totally new-to-me ingredients! Yum!
Thank you, Laura. Will convey your compliments to my mother who concocted the dish.
Is ash plaintain much different tasting than regular plaintain? Either way this colorful dish I am sure would rock all the senses. Thanks to your mom too 🙂
Not quite sure about the difference between ash plantain and regular plantain, if all plantains are cooking plantains. Just that ash plantain is one of more common varieties of cooking plantains in Sri Lanka and it cannot be eaten as a fruit. I will be posting another ash plantain recipe today and I will include a photo of the ash plantain as well. You are welcome and will convey your message to my mother too! 🙂
This looks and sounds yummy. I’ve seen these plantain in the market for some time, and have been unsure how to cook them (I cook green and yellow plantains, regularly… but not this variety). Anyway, thank you so much for sharing this with all of us and inspiring me to go ahead and grab the ash plantains and get to work!!!
Thank you, Nikki. Do also try the ash plantain peel salad which is delicious and you don’t have to throw away the cooked peel of the plantain.
Yum! This looks delicious.
Thank you, Teresa.
Wow, I’ve learned something new today. This looks great. Happy VVP!
Thank you, Anna.
Oh yum! I love Sri Lankan food so much. We travelled to Sri Lanka last year and omg ate so much delicious food. Didn’t see anything like this when I was there though, so nice oto find something new! 🙂
Nice to hear you enjoyed your travel to Sri Lanka, Keely. This particular recipe, as are several others on this blog, is my mother’s creation from local ingredients so I doubt you would have tasted something similar while here.