Turmeric Cream

Adapted from a recipe found on www.bonappetit.com

We served this at our "Healing Spices" Suppers meeting featuring turmeric with Fava Bean Puree and Roasted Fall Vegetables.

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Course Dressings & Condiments

Servings 10 servings

Ingredients

2 tablespoons coconut oil
1 red onion chopped
3 cloves garlic thinly sliced
1 serrano chile seeded, deveined and finely chopped
salt to taste
1 tablespoon fennel seeds
1 tablespoon cumin seeds
1 cardamom pod husk removed
2 teaspoons black peppercorns
2 tablespoons coriander seeds
2 tablespoons finely grated fresh turmeric root or 1 1/2 tablespoon dried
4 cups coconut cream

Instructions

In a saucepan over medium heat, saute onion, garlic, and chiles in the coconut oil. Season with salt.Meanwhile, warm the fennel, cumin, cardamom, peppercorns, and coriander in a small dry frying pan over low heat until fragrant. Transfer to a spice grinder and grind to a powder. Add the spice mixture and turmeric to the onions and saute for another minute. Add the coconut cream and simmer the mixture until the liquid reduces by half. Season with salt, then strain the cream through a fine strainer, discarding solids. Set aside. Let cool and whisk to emulsify the mixture. Serve at warm room temperature. Coconut oil solidifys at about 76 degrees Farenheit, so in the winter you will want to serve it somewhat warmer than room temperature.Turmeric cream can be made one day ahead. Stores tightly covered in the refrigerator for five days. Gently reheat before using. (Recipe #849)

Notes

Coconut cream can be "harvested" from cans of full-fat coconut milk by chilling the cans and then opening them and scooping out the coconut cream, which will have risen to the top and hardened. Save the liquid for use in smoothies or chia puddings. Some manufacturers offer cans of coconut cream, but check the labels as some brands contain sugar. We used Trader Joe's brand coconut cream.