Parsnip Carrot Creamy Liscio Piccolo
Parsnip Carrot Creamy Liscio Piccolo
½ cup corn kernels
200g Parsnip
1 Carrot (100g)
Liscio Piccolo (200g or suit)
Corn Soy Milk 250ml (soy bean 1 ½ tbs, corn kernels 2 ½ tbsp, 1 litre of water)
Salt ½ tsp for Liscio Piccolo, 1 tsp for sauce
¼ tsp oil
Water 1 Lit for Corn Soy milk, 2 Lit for Liscio Piccolo
1. If possible, use Corn soy milk. You may prepare the corn soy milk earlier.
2. Soak soy beans overnight for better taste.
3. Be careful of the heat when pouring corn soy milk.
4. Dice both parsnip and carrot.
5. Stir couple times when cooking Liscio Piccolo.
6. Add salt when cooking Liscio Piccolo may bring up the taste.
7. No oil or less oil, they both suit this recipe.
8. Cooking the vegetables with lid covered for 3 minutes will allow them to be cooked while still fresh.
9. When cooking the sauce with lid covered, reduce heat to prevent spill.
10. Allow Liscio Piccolo to fully absorb the sauce before eating.
A. Make Corn Soy Milk.
1. Soak the soy beans overnight.
2. Wash the soy beans together with the corn kernels.
3. Put the soy beans and corns into the soy milk maker.
4. Add 1 litre of water into the soy milk maker.
5. Close the lid.
6. Plug in the power.
7. Choose “Premium soy milk”.
8. Press “Start”.
9. Corn soy milk will be ready in half an hour.
B. Wash and cut sauce veggies.
1. Wash the parsnip.
2. Wash the carrot.
3. Peel parsnip’s skin off. Dice the parsnip.
4. Peel off carrot’s skin. Dice the carrot.
C. Pot cook Liscio Piccolo.
1. Heat a pot with 2 litres of water. Bring it to boil.
2. Add ½ tea spoon of salt to the pot.
3. Once boiled, add Liscio Piccolo.
4. Cook for 15 minutes after boiling again.
5. Stir couple times.
6. In 15 minutes, turn off the heat.
7. Liscio Piccolo is ready.
8. Sauce may be cooked at the same time when cooking Liscio Piccolo.
D. Cook the sauce.
1. Heat a wok or a sauce pot.
2. Add ¼ tea spoon of oil.
3. Add carrots.
4. Add corns.
5. Add 1 tea spoon of salt. Stir them.
6. Pour 250 ml of corn soy milk into the wok. (Corn soy milk is prepared at Procedure A)
7. Add parsnip.
8. When boiling, cover the wok with lid.
9. Reduce the heat to medium. Cook for 3 minutes.
10. Open the lid after 3 minutes, check to see if they are cooked.
11. Turn off the heat.
12. Sauce is cooked.
E. Serve
1. Take the Liscio Piccolo from Procedure C into a bowl.
2. Scoop the sauce from Procedure D on top.
3. Enjoy.
