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Parsnip & Carrot ‘Kakiage’ Tempura
Parsnip & Carrot ‘Kakiage’ Tempura

Before you jump to Parsnip & Carrot ‘Kakiage’ Tempura recipe, you may want to read this short interesting healthy tips about Information on How to Boost Your Mood with Food.

A lot of us think that comfort foods are not good for us and that we have to keep away from them. At times, if your comfort food is essentially candy or other junk foods, this is true. Other times, comfort foods can be very healthy and good for us to eat. There are some foods that actually can boost your moods when you eat them. If you are feeling a little bit down and you need an emotional pick me up, try several of these.

Some grains are truly wonderful for fighting off bad moods. Quinoa, millet, teff and barley are all truly great for helping raise your happiness levels. These grains can help you feel full for longer as well, which can help your mood too. Feeling famished can actually bring you down! The reason these grains can improve your mood is that they are not difficult for your stomach to digest. They are easier to digest than other foods which helps raise your blood sugar levels and that, in turn, raises your mood.

As you can see, you don’t need to consume all that junk food when you wish to feel better! Try some of these hints instead.

We hope you got insight from reading it, now let’s go back to parsnip & carrot ‘kakiage’ tempura recipe. To cook parsnip & carrot ‘kakiage’ tempura you need 7 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to prepare Parsnip & Carrot ‘Kakiage’ Tempura:
  1. Use 1 large Parsnip
  2. Use 1 large Carrot
  3. Get 1/4 cup Edamame *removed from pods, optional
  4. Provide *OR Peas, Corn, Prawns, Squid, etc
  5. Get Plain Flour
  6. Take Tempura Batter *See my Tempura Batter recipe
  7. Use Oil for frying
Instructions to make Parsnip & Carrot ‘Kakiage’ Tempura:
  1. Slice Parsnip and Carrot into thin strips.
  2. Place vegetable strips in a large bowl, add Edamame (OR ingredients of your choice, if you wish to add) sprinkle some Flour over and toss to coat. This will help the small pieces and thin slices stick together well.
  3. Mix them with the batter.
  4. Slide large tablespoon sized clumps of the ingredients together into the 170°C to 180°C oil and deep fry.
  5. Turn them over a few times. When they are cooked and the batter is lightly golden and crispy, place them on a rack and drain the oil.
  6. Arrange the cooked ‘Kakiage’ on a plate and serve with ‘Tempura’ dipping sauce, Worcestershire sauce, BBQ sauce or other sauce of your choice. *Note: See my dipping sauce recipes at http://www.hirokoliston.com/dipping-sauce/

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