| 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 |
tb |
Baking powder |
| 1 |
|
Egg |
|
|
Milk |
| 2 |
tb |
Chopped parsley |
| 2 |
tb |
Grated Parmigiano-Reggiano cheese |
|
|
Essence |
INSTRUCTIONS
FRITTERS
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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