Vegetables with a Quinoa and Cheese Crust
Preparation info
Serves
4
Difficulty
Easy
Appears in
The Quinoa Cookbook
By Penny Doyle
Published 2013
This dish uses carbohydrate-rich root vegetables bathed in cream and Parmesan cheese, and contains a mouthwatering range of soft and crunchy textures and sweet and savoury flavours. Inspired by French dauphinois potatoes, it makes a great one-dish vegetarian main meal, and is also a pleasant change to potatoes for accompanying meat or fish.
Ingredients
1 1 clove 15 ml 1 tbsp 225 g 8 oz 225 g 8 oz 225 g 8 oz 225 g 8 oz 175 ml 6 fl oz ¾ cup 5 ml 1 tsp 175 ml 6 fl oz ¾ cup - salt and ground black pepper
- rocket (arugula) salad with a mustard dressing, to serve
Method
Heat the oven to . In a large pan, soften the onion and garlic in the vegetable oil over medium heat for 3-4 minutes. Add the celeriac, sweet potato and parsnip and fry on medium heat for a further 3-4 minutes.190°C/375°F/Gas 5 - Add the milk to the pan, together with the nutmeg and seasoning, stir and then bring the milk to the boil. Cover, lower the heat and simmer for 7–8 minutes, until the vegetables are beginning to soften.
- Stir the cream into the vegetables, then transfer to a shallow ovenproof dish and spread out evenly. Arrange the beetroot slices in a layer on top.
- Make the quinoa and cheese crust by mixing together the ingredients in a bowl, with a good grinding of black pepper. Spread this evenly over the top of the beetroot layer.
- Cover the dish with foil and
bake in the oven for20-25 minutes bake for a further15 minutes - Serve with a peppery rocket salad with a mustard dressing to contrast with the rich, creamy bake.