| Prep: 10 mins | Cook: 30 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 290 | 24g | 14g | 10g |
| sugars | fibre | protein | salt |
| 3g | 2g | 11g | 0.70g |
I have always had a soft spot for discovering unique ingredients, and water caltrops are no exception. The fresh, nutty flavor of this aquatic vegetable sets the stage for a dish that is both hearty and wholesome. Enter Baked Water Caltrop with Cheese, a recipe that beautifully infuses the rich flavor of cheeses with the subtlety of water caltrops. This dish perfectly encapsulates my love for creating dishes that are not only delicious but also intriguing and nourishing.
A Blend of Tradition and Innovation
Water caltrops, sometimes known as water chestnuts, have been a staple in various Asian cuisines for centuries. Traditionally used in stir-fries and salads, these aquatic vegetables are a great source of vitamins B6 and C, potassium, and manganese. Marrying them with the bold flavors of cheddar and Parmesan cheese, as well as a rich cream sauce, elevates this dish into something truly spectacular. Baked Water Caltrop with Cheese is similar in texture to a classic potato gratin, but with the distinct taste of the caltrops shining through.
A Healthy Indulgence
What’s fantastic about this dish is that it delivers on both flavor and nutrition. Water caltrops are low in calories and provide a good amount of fiber, making them a healthful alternative to more carb-heavy vegetables like potatoes. The addition of garlic powder, onion powder, and dried thyme not only boosts the dish’s flavor profile but also adds a spectrum of health benefits. Garlic and onion are known for their antioxidant properties, while thyme supports immune function. In essence, enjoying Baked Water Caltrop with Cheese is a delightful way to sneak in some extra vitamins and nutrients.
If you’re looking for a complementary dish to serve alongside, consider a light, refreshing salad like a Mango Arugula Salad or even a protein like Grilled Chicken Mojo. Either option would pair beautifully with the creamy richness of the baked caltrops, creating a balanced meal that is sure to impress your guests.
With ingredients as charming as these, it’s hard not to fall in love with every bite of Baked Water Caltrop with Cheese. This dish has become a staple in my kitchen, and I’m sure it will be in yours as well!
What You’ll Need
Method
Step One
Preheat your oven to 375°F (190°C). Wash the water caltrops thoroughly to remove any dirt or debris. Using a sharp knife, make a small incision on each water caltrop to allow the flavors to penetrate.
Step Two
Boil the water caltrops in a large pot of salted water for about 15-20 minutes, or until they are tender. Drain the water caltrops and let them cool. Once cooled, carefully peel the outer shells and remove the edible inner part. Set aside.
Step Three
In a large mixing bowl, combine the shredded cheddar cheese, grated Parmesan cheese, heavy cream, melted butter, garlic powder, onion powder, dried thyme, salt, and pepper. Mix until well combined.
Step Four
Add the peeled water caltrops to the cheese mixture and gently toss to coat them evenly. Make sure that each caltrop is well covered with the cheese mixture.
Step Five
Transfer the coated water caltrops to a baking dish, arranging them in a single layer for even cooking. Pour any remaining cheese mixture over the top of the water caltrops.
Step Six
Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and golden brown. Remove from the oven and let it cool slightly.
Step Seven
Garnish with freshly chopped parsley before serving. Enjoy your Baked Water Caltrop with Cheese as a delicious and unique appetizer or side dish.
