Nordic taco with beer battered parsnips and salsa verde

These nordic tacos make for a wonderful weeknight meal, but are also great for a big family get-together, or simply a nice evening with friends. Super simple to make, and a dish which can be varied depending on your preferences, it has everything you could ask for! The alcohol will be evaporated during cooking, but you can also replace it with sparkling water or similar, to make it 100% kid-friendly.

MAIN / 30 MIN / 4 SERVINGS (12 TACOS) / MEDIUM


INGREDIENTS

  • Tortillas

For the salsa verde 

  • 1 lime 

  • A handful coriander 

  • 3 green kale leaves 

  • 1/2 onion 

  • 2 cloves garlic 

  • 2 green jalapeños (u can also use green birds eye chilies if you want it more spicy) 

  • I also had 3 ramson leaves, but it is not a must

  • 1 tbsp vinegar 

  • 1 tsp sugar 

For the parsnips 
  • 4 parsnips (or 2 big ones) 

  • 100 g flour 

  • 1 1/2 dl beer (I used porter, that why they have the brown color but any beer will do) 

  • Oil for deep-frying (sunflower etc.)

For the cabbage 
  • 1 small white cabbage 

  • 2 gold rush apples 

  • A handful mint 

  • 1 tbsp salt

HOW TO MAKE IT

  1. Boil the onion, chili and peeled garlic for 15 minutes. Then add the kale and ramsons and let it simmer for 2 minutes. Add the veggies to a blender and add the juice and zest from 1 lime, 1 tbsp vinegar and 1 tsp sugar. Blend the salsa and add salt to taste. Taste if it needs more acidity or sweetness. If the salsa needs more liquid use some of the water from the boiled veggies. 

  2. Slice the cabbage on a mandolin (or just slice it very thinly). Add the salt to the cabbage and start “massaging” the cabbage for 7 minutes ish. When the cabbage has lost some water it is done. Rinse it in water, so it’s not that salty. 

  3. Cut the apples and mint and mix it with the cabbage. Cut the parsnips into quarters (if you use big ones, you need to cut them into smaller pieces)  

  4. Heat up the deep-frying oil (170-180 c). Meanwhile mix the flour and beer. It has to have a smooth consistency without lumps. Dip the parsnip in the mixture and fry a few pieces at the time for 3 minutes ish.

  5. Heat up the tortillas. I like to do it directly on the stove but you can also do it in an oven or on a pan. Boom, your taco is done.

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Recipe by Helene Forchhammer.