Hello everybody, it’s John, welcome to our recipe page. Today, I will show you a way to prepare a special dish, parsnip & carrot ‘kakiage’ tempura. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
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Parsnip & Carrot ‘Kakiage’ Tempura is one of the most well liked of recent trending foods in the world. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look fantastic. Parsnip & Carrot ‘Kakiage’ Tempura is something that 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 cook it.
The ingredients needed to make Parsnip & Carrot ‘Kakiage’ Tempura:
- Make ready 1 large Parsnip
- Get 1 large Carrot
- Prepare 1/4 cup Edamame *removed from pods, optional
- Prepare *OR Peas, Corn, Prawns, Squid, etc
- Take Plain Flour
- Prepare Tempura Batter *See my Tempura Batter recipe
- Get Oil for frying
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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/
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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