Try this Vegetable Tamales recipe, or contribute your own.
Suggest a better description* 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
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Serving Size: 1 Serving (136g) | ||
Recipe Makes: 1 servings | ||
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Calories: 99 | ||
Calories from Fat: 57 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.4g | 8 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 3.8g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 15.3mg | 1 % | |
Potassium 262.9mg | 7 % | |
Total Carbohydrate 9.6g | 3 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 7g | ||
Protein 1.5g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 99
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