| 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
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