Description
From tasting menus and refined tostadas to roadside carnitas, take an edible tour through Ensenada, Mexico.
Ingredients
Scale
- 2 TBS OLIVE OIL
- 4 BABY PARSNIPS (DICED)
- 1 PINCH KOSHER SALT
- 1 PINCH CRACKLED BLACK PEPPER
- 1 CUP SLICED ONION
- 2 CLOVES GARLIC
- TOSTADAS
Instructions
- Add 2 tablespoons of olive oil to a hot sauté pan. Sear off the parsnips with a pinch of salt and cracked black pepper.
- When they start to smell like potato chips, flip the turnips and brown them on the other side. Add the onion to the pan and sauté for a minute before adding the sliced garlic.
- Lower the flame and cover the pan for 5 minutes. Uncover and increase the flame, adding two tablespoons of water and sautéing for an additional 30 seconds. Cover and allow the water to reduce for another 30 seconds.
- Add the cooked vegetables to a high-powered blender with two tablespoons of olive oil and a tablespoon of water. Blend until silky smooth adding a touch more water if needed. Season with salt and pepper to taste.
- Spread the purée on a tostada and top with some basic sautéed veggies. Rafa sautéed a combo of mixed veg (Japanese turnips, sliced garden carrots, snap peas and green onion), but just a sprinkle cilantro would do the trick.
- Prep Time: 20 minutes
- Category: Side
- Cuisine: Mexican