Winter Vegetables And Cheese Make For Fun, Crispy Snack

Winter vegetables and cheese make for fun, crispy snackParmigiano-Reggiano, or Parmesan cheese, is a hard cheese made from cow's milk that adds flavor and fullness to salads, pasta and simmered dishes.
This time, Kuniaki Arima, a chef of Italian cuisine, fries it for a change.

"The heat enhances its aroma, as well as its presence," he says.

The recipe is also a good way to use up hardened cheese in general. The key is making the cheese stick to the vegetables. If the frying pan sticks, apply a thin coating of oil.

Serves two.


60 grams carrot

1 small turnip

1 small potato

60 grams nagaimo yam

30 grams cauliflower

4 Tbsp Parmigiano-Reggiano powder

Coarsely grated pepper, lemon zest, parsley and other herbs


Peel carrot, potato and nagaimo. Turnip may be cooked unpeeled. Keep peel aside.

Grate cheese. Spread out and dry for easy handling.

Bring water to a boil and add 10 grams of salt per 1 liter of water. Add vegetable peel and bring to a boil to flavor hot water.

Add vegetables to pot in order of hardness starting with carrot and potato. Add nagaimo, turnip and cauliflower after 5 to 6 minutes. Cook for another 2 minutes and remove and cool on a sieve.

Cut vegetables in 1.5-cm-thick rounds. Create flat and wide surface so cheese can stick. Cut and flatten other side if you want pieces to sit up on plate.

Heat nonstick pan over medium heat. Make small mountain of 1 tsp cheese. Lightly press down a piece of vegetable, twisting so cheese sticks. Turn with tongs when edges starts to brown. Work with one or two until you get the hang of it.

Serve on plate and sprinkle with herbs, grated lemon zest and pepper to taste.

Estimated time: 30 minutes (20 minutes to prepare, 10 minutes to finish)

Nutritional information per serving: kilocalories, about 120; sodium content, 0.5 gram; fat content, 3.8 grams