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

Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, parsnip & carrot ‘kakiage’ tempura. It is one of my favorites. For mine, I will make it a little bit unique. 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. In its first growing season, the plant has a rosette of pinnate, mid-green leaves.

Parsnip & Carrot ‘Kakiage’ Tempura is one of the most favored of recent trending foods on earth. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look wonderful. Parsnip & Carrot ‘Kakiage’ Tempura is something which I have loved my entire life.

To get started 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 that.

The ingredients needed to make Parsnip & Carrot ‘Kakiage’ Tempura:
  1. Make ready 1 large Parsnip
  2. Prepare 1 large Carrot
  3. Make ready 1/4 cup Edamame *removed from pods, optional
  4. Prepare *OR Peas, Corn, Prawns, Squid, etc
  5. Prepare Plain Flour
  6. Make ready Tempura Batter *See my Tempura Batter recipe
  7. Get Oil for frying

Overview Information Parsnip is a plant with a deep, thick taproot. It was introduced to North America as a root crop from Europe and parts of Asia. 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.

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/

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. Parsnip Latkes with Lox and Horseradish Creme A horseradish-flavored creme fraiche brings zip to these crispy homemade latkes, which get a touch of sweetness from the parsnips.

So that’s going to wrap it up with this exceptional food parsnip & carrot ‘kakiage’ tempura recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!