Recipe - Vegetable Tamales

4 Corn ears; still in husk
6 Parsnips ; (to 8)
2 teaspoon Oil
One fourth cup Diced onion
One fourth cup Diced red bell pepper
One fourth cup Diced celery
1 teaspoon Minced garlic
Salt; to taste
Freshlyground black pepper;
to taste
Roasted Chili Sauce; see *
Note

* Note: See the "Roasted Chili Sauce" recipe which is included in this
collection.

Remove corn from husk, leaving husk intact and discard corn silk. Cut
kernels from cob and reserve; reserve cobs for the Roasted Chili Sauce
recipe. In a saucepan of boiling salted water cook parsnips until tender;
drain and puree through a food mill. You should have 2 cups of puree. Heat
oil in a skillet and saute onion, pepper and celery 1 minute. Add garlic
and corn, season to taste and toss well. Fold vegetables into parsnips.
Pull back leaves of husk, fill with vegetable puree and tie shut with a
piece of string. Arrange a rack in a shallow pan or use a bamboo steamer.
Place tamales in steamer and add enough water to steam, but not enough to
get tamales wet. Cover tightly with a lid or with foil and steam 40
minutes. Serve drizzled with the Roasted Chili Sauce. This recipe yields ??