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CATEGORY CUISINE TAG YIELD
Dairy, Meats, Eggs 1 Servings

INGREDIENTS

2 lb Roughly chopped parsnips
peeled
3 c Heavy cream
4 c Chicken stock
Salt and pepper
1/2 c Grated carrots, blanched
1/2 c Grated parsnips, blanched
1 c Grated celery root
blanched up to 2
1/2 c Grated salsify, blanched
2 c Flour
1 T Baking powder
1 Egg
Milk
2 T Chopped parsley
2 T Grated Parmigiano-Reggiano
cheese
Essence

INSTRUCTIONS

ESSENCE OF EMERIL SHOW #EE2306  For the soup: Combine all the
ingredients in a small stock pot. Over  medium high heat, cook the
mixture until the parsnips are tender,  about 30 minutes. The mixture
will have reduced by half. Puree the  mixture. Season with salt and
pepper. (*If the mixture is too thick,  thin with warm cream or chicken
stock. If the soup is too thin, place  back on the stove and reduce on
medium heat until the excess liquid  has reduced.) For the Fritters:
Combine all the ingredients, adding  enough milk to hold mixture
lightly together. Mix until well  incorporated. Season with salt and
pepper. In the fryer, dip a  heaping tablespoon of the mixture into the
hot oil. Six to eight  fritters can be dropped at the same time,
depending on size of fryer.  They should not be over crowded. Stir the
fritters occasionally to  prevent from sticking together. Fry the
fritters for 2 to 3 minutes  or until golden in color. Remove and allow
to drain on a paper- lined  plate. Season with Essence. Ladle the soup
into a bowl. Place three  fritters in the center. Garnish with chopped
parsley,  Parmigiano-Regganio cheese, and Essence.  Posted to
recipelu-digest by molony <molony@scsn.net> on Feb 18, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 4159
Calories From Fat: 1798
Total Fat: 204.1g
Cholesterol: 856.9mg
Sodium: 5814.9mg
Potassium: 6394.3mg
Carbohydrates: 446.5g
Fiber: 60.6g
Sugar: 72.4g
Protein: 146g


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