TEMPURA GREEN BEANS
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Heat 1 1/2 inches peanut oil to 365 degrees F in a pot over medium-high heat. Whisk 1/2 cup each flour and cornstarch, 3/4 cup seltzer and 1/4 teaspoon kosher salt; toss with 1 pound green beans. Remove the beans from the batter and fry in batches, stirring, until golden, 2 minutes. Drain on paper towels. Serve with 1/4 cup soy sauce whisked with 2 tablespoons water, the juice of 1 lime and 1 minced scallion.
TEMPURA BEET ROLLATINI WITH BALSAMIC GASTRIQUE
Chef Tal says, "This is a fun recipe. White balsamic has a milder taste than the more common dark kind, and good when boiling beets because it doesn't compete with the flavor of the vegetable. Once beets are cooked, you slice them thin, fill them with tofu ricotta, dip them in tempura batter and fry them. The red bleeds through the batter for a pretty presentation. and they're just delicious", in his cookbook The Conscious Cook.
Provided by Sharon123
Categories Soy/Tofu
Time 1h35m
Yield 24 rollatini, 6 serving(s)
Number Of Ingredients 15
Steps:
- Place the beet in a pan and cover with water. Add vinegar, and bring to a boil. Cook until tender when pierced with a fork, about 40 minutes. Place the tofu, nutritional yeast, onion, lemon juice, cashew cream, miso paste, 1/2 teaspoons salt, and 1/8 teaspoons pepper in a food processor and blend until the mix has the texture of ricotta cheese.
- In a small bowl, prepare the tempura batter according to the package directions, then fold in chives, 1 teaspoons salt, and 1/4 teaspoon pepper.
- Hold the cooked beet under cold running water until it's cool. Peel the skin. Slice the beet paper thin on a mandoline(a cheese slicer may work too). Dry the slices with paper towels and season on both sides with salt and pepper. Spread a small mounded strip of the tofu ricotta mixture on one end of each beet slice and roll up, using a dab of the ricotta mixture to hold the roll closed if needed.
- Pour 2 inches of the oil into a large, heavy pot and heat to 375*F. Holding a roll together, dip in the tempura batter, coating completely, and carefully lower into the oil. Fry the rolls, a few at a time to avoid crowding the pot, until well browned and crisp, about 2 minutes.
- Remove to a pan or plate lined with paper towels and set aside in a warm oven until all the rolls are fried.
- Serve hot, drizzled with the Balsamic Gastrique.
- To make the gastrique, in a small sauccepan over medium high heat, stir together the vinegar and sugar. Cook until syrupy and reduced by two thirds, about 15 minutes.
Nutrition Facts : Calories 129.2, Fat 7.9, SaturatedFat 4.2, Cholesterol 22.1, Sodium 75.9, Carbohydrate 12.5, Fiber 1.3, Sugar 9.7, Protein 4.2
TEMPURA FOR VEGETABLES
Quick and easy tempura vegetables make for a great appetizer or side dish. Recommended vegetables are: bell pepper slices, green beans, bite-sized broccoli or cauliflower, mushrooms, and zucchini strips. To ensure the batter sticks well to the vegetables, make sure they have been washed and dried thoroughly.
Provided by Tukaussey
Categories World Cuisine Recipes Asian
Time 10m
Yield 4
Number Of Ingredients 7
Steps:
- Whisk flour, baking soda, baking powder, and salt together in a large bowl. Pour in sesame oil, soy sauce, and club soda; mix briefly until a loose, lumpy batter forms.
Nutrition Facts : Calories 148 calories, Carbohydrate 29.9 g, Fat 1 g, Fiber 1.1 g, Protein 4.1 g, SaturatedFat 0.1 g, Sodium 187.9 mg, Sugar 0.1 g
ROASTED CARROTS AND PARSNIPS WITH WHITE BALSAMIC
Make and share this Roasted Carrots and Parsnips With White Balsamic recipe from Food.com.
Provided by evelynathens
Categories Vegetable
Time 2h10m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F Combine parsnips and carrots on large rimmed baking sheet. Add oil and remaining ingredients; toss to coat. Spread in even layer on baking sheet. Roast until vegetables are tender and brown around edges, stirring occasionally, about 50 minutes to 1 hour. DO AHEAD Can be made 1 day ahead. Cool. Cover and chill. Let stand at room temperature 1 hour, then rewarm in 400°F oven 15 minutes.
More about "tempura beet rollatini with balsamic gastrique recipes"
BALSAMIC ROASTED BEETS RECIPE - JOYFOODSUNSHINE
From joyfoodsunshine.com
BALSAMIC-GLAZED ROASTED BEETS - ONCE UPON A CHEF
From onceuponachef.com
RECIPES WITH NUTRITIONAL YEAST, , AND BALSAMIC VINEGAR (PAGE 1 ...
From foodferret.com
GREEN BEAN TEMPURA RECIPE | BON APPéTIT
From bonappetit.com
ROASTED BEETS WITH BALSAMIC GLAZE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
TEMPURA BEET ROLLATINI WITH BALSAMIC GASTRIQUE - JAPANESE RECIPES
From fooddiez.com
PERFECT TEMPURA RECIPE: HOW TO MAKE VEGETABLE TEMPURA
From masterclass.com
HOW TO MAKE A GASTRIQUE - SERIOUS EATS
From seriouseats.com
TEMPURA BEET ROLLATINI WITH BALSAMIC GASTRIQUE RECIPE
From pinterest.com
TEMPURA BEET ROLLATINI WITH BALSAMIC GASTRIQUE
From nocheesenoproblem.wordpress.com
TEMPURA BEET ROLLATINI WITH BALSAMIC GASTRIQUE RECIPE | EAT YOUR …
From eatyourbooks.com
TEMPURA BEET ROLLATINI WITH BALSAMIC GASTRIQUE RECIPES
From tfrecipes.com
BEET GASTRIQUE RECIPES
From tfrecipes.com
BALSAMIC GLAZED BEETROOT | RECIPETIN EATS
From recipetineats.com
TEMPURA BEET ROLLATINI | RECIPES, VEGAN EATING, VEGAN RECIPES
From pinterest.co.uk
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #main-dish #beans #fruit #vegetables #asian #french #european #dinner-party #holiday-event #vegan #vegetarian #italian #nuts #dietary #soy-tofu #4-hours-or-less
You'll also love