INGREDIENTS

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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