Yield: 1 servings
|4.00||corn ears; still in husk|
|6.00||parsnips -; (to 8)|
|¼ cup||diced onion|
|¼ cup||diced red bell pepper|
|¼ cup||diced celery|
|1.00 teaspoon||minced garlic|
|1||salt; to taste|
|1||freshly-ground black pepper; to taste|
|1||roasted chili sauce; see * note|
* Note: See the "Roasted Chili Sauce" recipe which is included in this collection.
Remove corn from husk, leaving husk intact and discard corn silk. Cut kernels from cob and reserve; reserve cobs for the Roasted Chili Sauce recipe. In a saucepan of boiling salted water cook parsnips until tender; drain and puree through a food mill. You should have 2 cups of puree. Heat oil in a skillet and saute onion, pepper and celery 1 minute. Add garlic and corn, season to taste and toss well. Fold vegetables into parsnips. Pull back leaves of husk, fill with vegetable puree and tie shut with a piece of string. Arrange a rack in a shallow pan or use a bamboo steamer. Place tamales in steamer and add enough water to steam, but not enough to get tamales wet.
Cover tightly with a lid or with foil and steam 40 minutes. Serve drizzled with the Roasted Chili Sauce. This recipe yields ?? servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-093 broadcast 01-15-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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