Vegetable Quesadilla With Parsnip Puree

Recipe Ingredients

		Onion Marmalade
2 tablespoons	30ml	Olive oil
3/4 cup	46g / 1.6oz	Julienne yellow onions
1 teaspoon	5ml	Minced garlic
1 tablespoon	15ml	Finely-chopped parsley
1 tablespoon	15ml	Rice wine vinegar
		Salt - to taste
		Freshly-ground black pepper == to taste
		Quesadilla
1/2 cup	118ml	Parsnip puree
1 cup	237ml	Assorted julienne grilled vegetables
		(red onions, peppers, yellow squash,
		Tomatoes, etc.)
1/2 cup	73g / 2.6oz	Grated Maytag white cheddar cheese
8		Flour tortillas
		Garnish
1/4 cup	59ml	Cilantro sour cream
3 tablespoons	45ml	Grated Maytag white cheddar cheese
		Chopped fresh parslry

Recipe Instructions

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 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 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 fourths. Arrange on a plate with the onion marmalade and cilantro sour cream. Garnish with grated Maytag white cheddar and chopped parsley.

This recipe yields 4 appetizer servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2281 broadcast 03-26-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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