Recipe - Vegetable Quesadilla Wparsnip Puree

ONION MARMALADE
2 tablespoon Olive oil
Three fourths cup Julienne yellow onions
1 teaspoon Minced garlic
1 tablespoon Finely chopped parsley
1 tablespoon Rice wine vinegar
Salt and pepper

QUESADILLA
One half cup Parsnip puree
1 cup Assorted julienne grilled
vegetables; (red onions,
peppers, yellow squash,
tomatoes, etc.)
One half cup Grated Maytag White Cheddar
Cheese
8 Flour tortillas

GARNISH
3 tablespoon Grated Maytag White Cheddar
Cheese
One fourth cup Cilantro sour cream

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 34 minutes. Add the
garlic, parsley, and rice wine vinegar. Saute for 12 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 12 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 recipeludigest by molony molony@scsn.net on Feb 19, 1998