| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Essnce13 | 1 | servings | ||
INGREDIENTS
| 4 | Corn ears; still in husk | |
| 6 | Parsnips -; (to 8) | |
| 2 | ts | Oil |
| 1/4 | c | Diced onion |
| 1/4 | c | Diced red bell pepper |
| 1/4 | c | Diced celery |
| 1 | ts | Minced garlic |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| Roasted Chili Sauce; see * Note |
INSTRUCTIONS
* 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 - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 03-21-1998 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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