Hey everyone, it’s Drew, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, parsnip & carrot ‘kakiage’ tempura. One of my favorites. For mine, I am going to make it a bit tasty. This will be really 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 recent trending meals on earth. It is simple, it is quick, it tastes delicious. It is appreciated by millions every day. Parsnip & Carrot ‘Kakiage’ Tempura is something which I’ve loved my whole life. They’re fine and they look wonderful.
To begin with this particular recipe, we must first 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:
- Prepare 1 large Parsnip
- Take 1 large Carrot
- Prepare 1/4 cup Edamame *removed from pods, optional
- Take *OR Peas, Corn, Prawns, Squid, etc
- Make ready Plain Flour
- Take Tempura Batter *See my Tempura Batter recipe
- Take Oil for frying
View Recipe this link opens in a new tab. The make-ahead soup, opposite, is an uncomplicated vegetable puree. A dressed-up touch of American whitefish caviar, the salty counterpoint to sweet parsnips in the mix, makes the soup plenty festive. The bigger the parsnip, the tougher the outer skin gets.
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/
The parsnips below definitely have to be peeled. Sometimes the smaller, younger parsnips you can get away with not peeling. The bigger the parsnip, the more fibrous and larger the inner core is. The really huge ones, you may have to cut the inner core out for a more pleasant eating. Drizzle with olive oil and season with oregano, salt, pepper, and red pepper flakes.
So that is going to wrap it up for this exceptional food parsnip & carrot ‘kakiage’ tempura recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
