| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Pasta, Vegetarian |
4 |
Servings |
INGREDIENTS
| 1 1/4 |
tb |
Olive oil |
| 2 |
c |
Coarsely chopped parsnips |
| 3/4 |
c |
Finely diced onions |
| 1 |
tb |
Minced garlic |
| 1/2 |
c |
Garbanzo flour |
| 1/4 |
c |
Gluten flour |
| 2 |
ts |
Nut yeast |
| 1 |
ts |
Salt |
| 1/4 |
ts |
White pepper |
|
|
Peanut oil; for frying |
INSTRUCTIONS
Saute vegs in oil until onions are translucent and parsnips are soft.
Process until a smooth paste is formed. Add all remaining ingredients
except peanut oil and blend until well mixed. Heat oil in a 3" deep skillet
to 375. Fill the bowl of a tablespoon w/batter and use a second spoon to
scoop it into the oil. It may help to oil the spoon, but I haven't had any
problems. Don't fry more than four at a time because they get done in less
than a minute and if you leave them longer they'll burn and the fat content
will skyrocket. Drain and serve.
For the tomato sauce I recomend your basic homemade tomato sauce w/o any
bay leaf but some extra red wine. Figger it out for yourself. If you can't
make your own tomato sauce you've already read too far;-)
(also from Friendly Foods, serves 4)
From: mad4@ellis.uchicago.edu (Bill Maddex)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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