Vegetable Tamales


4 Corn ears still in husk
6 Parsnips - (to 8)
2 teaspoons Oil
cup Diced onion
cup Diced red bell pepper
cup Diced celery
1 teaspoon Minced garlic
Salt to taste
Freshly-ground black pepper to taste
Roasted Chili Sauce see * Note


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.




4.0 servings


Sunday, February 14, 2010 - 7:38am



Related Cooking Videos