Name: Vegetable Quesadilla W/parsnip Puree
Ingredients: 2 tb Olive oil; 3/4 c Julienne yellow onions; 1 ts Minced garlic; 1 tb Finely chopped parsley; 1 tb Rice wine vinegar; Salt and pepper; 1/2 c Parsnip puree; 1 c Assorted julienne grilled vegetables; (red onions, peppers, yellow squash, tomatoes, etc.); 1/2 c Grated Maytag White Cheddar Cheese; 8 Flour tortillas; 3 tb Grated Maytag White Cheddar Cheese; 1/4 c Cilantro sour cream

No words can express how much the world owes to sorrow. Most of the Psalms were born in the wilderness. Most of the Epistles were written in a prison. The greatest thoughts of the greatest thinkers have all passed through fire. The greatest poets have “learned in suffering what they taught in song.” In bonds Bunyan lived the allegory that he afterwards wrote, and we may thank Bedford Jail for the Pilgrim’s Progress. Take comfort, afflicted Christian! When God is about to make pre-eminent use of a person, He puts them in the fire.

George MacDonald

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy			1	Servings

INGREDIENTS

2	tb	Olive oil
3/4	c	Julienne yellow onions
1	ts	Minced garlic
1	tb	Finely chopped parsley
1	tb	Rice wine vinegar
		Salt and pepper
1/2	c	Parsnip puree
1	c	Assorted julienne grilled vegetables; (red onions, peppers, yellow squash, tomatoes, etc.)
1/2	c	Grated Maytag White Cheddar Cheese
8		Flour tortillas
3	tb	Grated Maytag White Cheddar Cheese
1/4	c	Cilantro sour cream

INSTRUCTIONS

ONION MARMALADE
QUESADILLA
GARNISH
ESSENCE OF EMERIL SHOW#EE2281
Complete Title: VEGETABLE QUESADILLA WITH PARSNIP PUREE, CARAMELIZED ONION
MARMALADE, CILANTRO SOUR CREAM
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
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 19, 1998

A Message from our Provider:

“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”