Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, parsnip & carrot ‘kakiage’ tempura. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
The parsnip, Pastinaca sativa, is a root vegetable closely related to carrot and parsley; all belong to the family Apiaceae. It is a biennial plant usually grown as an annual. Its long, tuberous root has cream-colored skin and flesh, and, left in the ground to mature, it becomes sweeter in flavor after winter frosts.
Parsnip & Carrot ‘Kakiage’ Tempura is one of the most well liked of current trending foods in the world. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look fantastic. Parsnip & Carrot ‘Kakiage’ Tempura is something which I’ve loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can have parsnip & carrot ‘kakiage’ tempura using 7 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Parsnip & Carrot ‘Kakiage’ Tempura:
- Get 1 large Parsnip
- Get 1 large Carrot
- Get 1/4 cup Edamame *removed from pods, optional
- Get *OR Peas, Corn, Prawns, Squid, etc
- Make ready Plain Flour
- Make ready Tempura Batter *See my Tempura Batter recipe
- Make ready Oil for frying
The parsnip is biennial, which means it is a flowering plant that takes two years to complete its biological life cycle. In its first growing season, it produces green leaves. If it is left unharvested by its second growing season, the plant sprouts yellow flowers. By this point, though, the root is mostly inedible.
Instructions to make Parsnip & Carrot ‘Kakiage’ Tempura:
- Slice Parsnip and Carrot into thin strips.
- Place vegetable strips in a large bowl, add Edamame (OR ingredients of your choice, if you wish to add) sprinkle some Flour over and toss to coat. This will help the small pieces and thin slices stick together well.
- Mix them with the batter.
- Slide large tablespoon sized clumps of the ingredients together into the 170°C to 180°C oil and deep fry.
- Turn them over a few times. When they are cooked and the batter is lightly golden and crispy, place them on a rack and drain the oil.
- Arrange the cooked ‘Kakiage’ on a plate and serve with ‘Tempura’ dipping sauce, Worcestershire sauce, BBQ sauce or other sauce of your choice. *Note: See my dipping sauce recipes at http://www.hirokoliston.com/dipping-sauce/
Drizzle with olive oil and season with oregano, salt, pepper, and red pepper flakes. The starch in the parsnip root changes into sugar, resulting in a strong, sweet, unique taste. The bigger the parsnip, the tougher the outer skin gets. The parsnips below definitely have to be peeled. Sometimes the smaller, younger parsnips you can get away with not peeling.
So that is going to wrap this up for this exceptional food parsnip & carrot ‘kakiage’ tempura recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
