Hello everybody, it’s Drew, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, parsnip & carrot ‘kakiage’ tempura. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Parsnip & Carrot ‘Kakiage’ Tempura is one of the most well liked of current trending meals in the world. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions daily. They are fine and they look wonderful. Parsnip & Carrot ‘Kakiage’ Tempura is something which I have loved my entire life.
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To get started with this particular recipe, we have to first prepare a few ingredients. You can have parsnip & carrot ‘kakiage’ tempura using 7 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Parsnip & Carrot ‘Kakiage’ Tempura:
- Take large Parsnip
- Make ready large Carrot
- Make ready Edamame *removed from pods, optional
- Prepare *OR Peas, Corn, Prawns, Squid, etc
- Prepare Plain Flour
- Take Tempura Batter *See my Tempura Batter recipe
- Make ready Oil for frying
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Steps 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/
Parsnips are taproots belonging to the carrot (Apiaceae) family of root vegetables. Sweet and crunchy, they are indeed a rich source of many health-benefiting polyacetylene antioxidants, vitamins, minerals. Parsnips, carrots, baby red potatoes, and red onion combine with garlic and rosemary to make this I saw a potato-parsnip soup listed on a menu and thought it would be a combination that would work. Parsnips, popular with ancient Greeks and Romans, were brought over to the Americas with the first colonists. Parsnips are a hardy, cool-season crop that is best harvested after a hard frost.
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