Parsnip & Carrot ‘Kakiage’ Tempura
Parsnip & Carrot ‘Kakiage’ Tempura

Hello everybody, it’s John, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, parsnip & carrot ‘kakiage’ tempura. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Parsnip & Carrot ‘Kakiage’ Tempura is one of the most favored of current trending foods on earth. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. They’re fine and they look fantastic. Parsnip & Carrot ‘Kakiage’ Tempura is something that I’ve loved my whole life.

Save Time and Do Groceries Online Now. Free UK Delivery on Eligible Orders! Check Out Great Products On eBay. The parsnip (Pastinaca sativa) is a root vegetable closely related to carrot and parsley; all belong to the family Apiaceae.

To begin with this particular recipe, we must prepare a few ingredients. 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:
  1. Get 1 large Parsnip
  2. Make ready 1 large Carrot
  3. Prepare 1/4 cup Edamame *removed from pods, optional
  4. Take *OR Peas, Corn, Prawns, Squid, etc
  5. Get Plain Flour
  6. Make ready Tempura Batter *See my Tempura Batter recipe
  7. Make ready Oil for frying

They're usually treated in much the same way as the potato: roasted, mashed, or made into chips or. Try a traditional roast parsnip side dish, a warming casserole or a simple salad. Carrot and parsnip fritters with garlic mayo. For a veg-filled snack or light lunch, try this carrot and parsnip fritters recipe.

Steps to make Parsnip & Carrot ‘Kakiage’ Tempura:
  1. Slice Parsnip and Carrot into thin strips.
  2. 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.
  3. Mix them with the batter.
  4. Slide large tablespoon sized clumps of the ingredients together into the 170°C to 180°C oil and deep fry.
  5. 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.
  6. 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/

Carrot and parsnip fritters with garlic mayo. For a veg-filled snack or light lunch, try this carrot and parsnip fritters recipe. The grated veg is bound with mustard, mayo and honey and fried until crisp and golden - serve with herby garlic mayonnaise for dipping. This curried parsnip soup is the perfect form of resistance against bitterly cold winter days; it will warm your aching bones and put a smile on your face, I guarantee it. The original recipe called for chopped red peppers as a garnish, but I thought that smoked paprika would be a nice alternative, and it's definitely a winner!

So that’s going to wrap it up with this exceptional food parsnip & carrot ‘kakiage’ tempura recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!