Roasted Quinoa With A Cream Sauce - Thermador PROFESSIONAL Series Recipes

ROASTED QUINOA
WITH A CREAM SAUCE
INGREDIENTS
1 onion
2 carrots
1 leek
3 tbsp. butter
¼
1 cups quinoa
⁄
2
1 cups vegetable broth
3
½
cup ground nuts
2 eggs
½
1 oz. grated emmental cheese
⁄
2
cup bread crumbs
3
Sea salt, pepper, nutmeg
Several sprigs of thyme and tarragon
CREAM SAUCE
1 onion
3 – 4 sprigs of parsley
1 tsp. oil
1 cup vegetable broth
1 tbsp. cold butter
Peel and finely dice the onion and carrots. Wash the leek and cut into thin rings.
Warm the butter in a pan and toast the quinoa in it. Add the vegetables and bring
to a boil with the vegetable broth. Cook for 15 minutes over a low heat, stirring
frequently. Switch off the heating element and leave to cook, covered, for another
15 minutes.
Add the nuts, eggs, cheese and bread crumbs to the quinoa. Season to taste with
spices and finely chopped herbs.
Grease the baking pan. Form the quinoa mixture into the shape of a roast and bake
as indicated in the baking pan. Allow the roast to rest for a while before starting
to cut.
To make the sauce, peel and finely dice the onion. Tear off and roughly chop the
parsley leaves. Sweat the onion and parsley in the hot oil. Pour in the vegetable
broth and leave to simmer for 15 minutes.
Strain the sauce through a sieve. Knead the cold butter into the flour and add to the
sauce, stirring well. Add the cream and bring to a simmer. Season with the spices
and lemon juice.
Serves 4
SETTINGS
STEAM CONV, 350°F
35 – 40 minutes
Baking Pan
2 2
1 tbsp. flour
1 cup cream
herb-flavored salt
Pepper
Juice of half a lemon
SIDE DISHES, VEGETARIAN DISHES
AND CASSEROLES
36