Vegetable Quesadilla W/parsnip Puree
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | 1 | Servings | ||
INGREDIENTS
| 2 | T | Olive oil |
| 3/4 | c | Julienne yellow onions |
| 1 | t | Minced garlic |
| 1 | T | Finely chopped parsley |
| 1 | T | 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 | T | Grated Maytag White Cheddar |
| Cheese | ||
| 1/4 | c | Cilantro sour cream |
INSTRUCTIONS
ESSENCE OF EMERIL SHOW#EE2281 CompleteRecipe: 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
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Nutrition (calculated from recipe ingredients)
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Calories: 2703
Calories From Fat: 1313
Total Fat: 149.2g
Cholesterol: 299.4mg
Sodium: 6983.1mg
Potassium: 1292.8mg
Carbohydrates: 188.4g
Fiber: 14.4g
Sugar: 17.6g
Protein: 155.5g