Vegetable quesadilla with parsnip puree
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| ¾ | cup | Julienne yellow onions |
| 1 | teaspoon | Minced garlic |
| 1 | tablespoon | Finely chopped parsley |
| 1 | tablespoon | Rice wine vinegar |
| Salt and pepper | ||
| For the quesadilla: | ||
| ½ | cup | Parsnip puree |
| 1 | cup | Assorted julienne grilled |
| Vegetables (red onions, | ||
| Peppers, yellow | ||
| Squash, tomatoes, etc.) | ||
| ½ | cup | Grated Maytag White Cheddar |
| Cheese | ||
| 8 | Flour tortillas | |
| Garnish: | ||
| 3 | tablespoons | Grated Maytag White Cheddar |
| Cheese | ||
| ¼ | 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 ¼ 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: