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Vegetable Quesadilla with Parsnip Puree




Source of Recipe


Recipe courtesy Emeril Lagasse


List of Ingredients




Onion Marmalade:
2 tablespoons olive oil
3/4 cup julienned yellow onions
1 teaspoon minced garlic
1 tablespoon finely chopped parsley
1 tablespoon rice wine vinegar
Salt and pepper
For the quesadilla:
1/2 cup pureed parsnip
1 cup assorted julienne grilled vegetables (red onions, peppers, yellow squash, tomatoes, etc.)
1/2 cup grated Maytag white cheddar
8 flour tortillas
Olive oil

Garnish:
3 tablespoons grated Maytag white cheddar
1/4 cup cilantro sour cream



Recipe



For Onion Marmalade: In a saute pan, over high heat, heat the olive oil. Add the onions and saute until caramelized, about 3 to 4 minutes. Add the garlic, parsley, and rice wine vinegar. Saute for 1 to 2 minutes. Season with salt and pepper.
For Vegetable Quesadilla: Spread 3 tablespoons parsnip puree on 1 tortilla, leaving a 1-inch border. Cover the puree with 1/4 cup of the vegetables. Sprinkle with 3 tablespoons White Cheddar. Top with 1 tortilla.

In a saute pan, heat 2 tablespoons of olive oil. When the oil is smoking hot, carefully lay the quesadilla in the oil. Fry on 1 side until golden brown and flip over and finish cooking, about 1 to 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 1/4. Arrange on a plate with the onion marmalade and cilantro sour cream. Garnish with grated Maytag white cheddar and chopped parsley.