Vegetable Quesadilla With Parsnip Puree Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2 tbsp: Olive oil,
3/4 cup: Julienne yellow onions,
1 tsp: Minced garlic,
1 tbsp: Finely chopped parsley,
1 tbsp: Rice wine vinegar,
Salt and pepper,
For the quesadilla:,
1/2 cup: Parsnip puree,
1 cup: Assorted julienne grilled,
Vegetables, (red onions,
Peppers, yellow
Squash, tomatoes, etc.)
1/2 cup: Grated Maytag White Cheddar,
Cheese,
8: Flour tortillas,
Garnish:,
3 tbsp: Grated Maytag White Cheddar,
Cheese,
1/4 cup: Cilantro sour cream,
Directions:
For Onion Marmalade: In a saute pan, over high heat, heat the olive
oil. Add the onions and saute until caramelized, about 3-4 minutes.
Add the garlic, parsley, and rice wine vinegar. Saute for 1-2
minutes. Season with salt and pepper. For Vegetable Quesadilla:
Spread 3 tablespoons parsnip puree on one tortilla, leaving a 1 inch
border. Cover the puree with 1/4 cup of the vegetables. Sprinkle with
3 tablespoons White Cheddar Cheese. Top with one tortilla. In a saute
pan, heat 2 tablespoons of olive oil. When smoking hot, carefully lay
the quesadilla in the oil. Fry on one side until golden brown and
flip over and finish cooking, about 1-2 minutes. Remove and continue
frying until all the quesadillas are fried. Additional oil may be
need for frying. To assemble cut the quesadillas into fourths.
Arrange on a plate with the onion marmalade and cilantro sour cream.
Garnish with grated Maytag White Cheddar and chopped parsley.
Yield: 4 appetizer servings
ESSENCE OF EMERIL SHOW#EE2281
Onion Marmalade:
Source from luhu.jp
oil. Add the onions and saute until caramelized, about 3-4 minutes.
Add the garlic, parsley, and rice wine vinegar. Saute for 1-2
minutes. Season with salt and pepper. For Vegetable Quesadilla:
Spread 3 tablespoons parsnip puree on one tortilla, leaving a 1 inch
border. Cover the puree with 1/4 cup of the vegetables. Sprinkle with
3 tablespoons White Cheddar Cheese. Top with one tortilla. In a saute
pan, heat 2 tablespoons of olive oil. When smoking hot, carefully lay
the quesadilla in the oil. Fry on one side until golden brown and
flip over and finish cooking, about 1-2 minutes. Remove and continue
frying until all the quesadillas are fried. Additional oil may be
need for frying. To assemble cut the quesadillas into fourths.
Arrange on a plate with the onion marmalade and cilantro sour cream.
Garnish with grated Maytag White Cheddar and chopped parsley.
Yield: 4 appetizer servings
ESSENCE OF EMERIL SHOW#EE2281
Onion Marmalade:
Source from luhu.jp
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