Yield: 1 servings
Measure | Ingredient |
---|---|
4.00 \N | corn ears; still in husk |
6.00 \N | parsnips -; (to 8) |
2.00 teaspoon | oil |
¼ cup | diced onion |
¼ cup | diced red bell pepper |
¼ cup | diced celery |
1.00 teaspoon | minced garlic |
1 \N | salt; to taste |
1 \N | freshly-ground black pepper; to taste |
1 \N | 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@...
03-21-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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