CookEat Recipe
Cabbage and Carrot with Lemongrass Yogurt
Tender cabbage, carrot and thoroughly cooked bean sprouts are lightly dressed with olive oil and spooned into baked filo cups with yogurt. Lemongrass flavours the cooking water and is removed, while thinly sliced fresh red chilli finishes the cups.
Method
Steps
Step 1
Heat the oven to 180°C. Trim the lemongrass, removing root ends and coarse outer leaves. Weigh 20 g of the remaining stalks, bruise and enclose in a tied food-safe muslin bag. Simmer in the 1 litre water in a covered saucepan for 12–15 minutes. Remove and discard the bag and all stalks.
Step 2
Brush thawed filo with 2 tablespoons olive oil, stack in three layers and cut into squares. Press into twelve muffin wells to form shallow cups and bake for 8–12 minutes until golden and crisp throughout, using a longer packet cooking time if specified.
Step 3
Wash and finely shred the cabbage. Peel and cut the carrot into fine 3 mm sticks; rinse the bean sprouts. Bring the lemongrass infusion to a boil and add the carrot and cabbage for 2 minutes. Add the sprouts and boil for another 4–5 minutes until all vegetables are tender and sprouts are thoroughly cooked and steaming hot. Drain well, gently press out excess liquid and discard the cooking water.
Step 4
Toss the vegetables with the remaining tablespoon olive oil and let stand off the heat for 3 minutes. Use fresh red chilli for the listed chilli, washed and sliced into very thin rings before measuring. Spoon yogurt into the baked cups, add the cooked vegetables and divide the chilli over them. Serve immediately in six portions of two cups each.
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