Name: Vegetables with a Quinoa and Cheese Crust
Yield: Serves 4
Ingredients: 225 g/8 oz sweet potato, peeled and diced into 1 cm/½ in cubes; rocket (arugula) salad with a mustard dressing, to serve; 15 ml/1 tbsp vegetable oil; 5 ml/1 tsp mixed dried herbs; 175 g/6 oz/1 cup cooked quinoa; ground black pepper; 1 small onion, finely diced; 225 g/8 oz fresh beetroot (beet), peeled and very thinly sliced; 175 ml/6 fl oz/¾ cup milk; 5 ml/1 tsp ground nutmeg; 175 ml/6 fl oz/¾ cup double (heavy) cream; 1 clove garlic, crushed; 225 g/8 oz parsnip, peeled and diced into 1 cm/½ in cubes; 75 ml/5 tbsp grated Parmesan cheese; salt and ground black pepper; 225 g/8 oz celeriac, peeled and diced into 1 cm/½ in cubes

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Quinoa Cookbook

By Penny Doyle

Published 2013

About

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.