Beggar's Purse w/ Saute Miso Glazed Quinoa and Root Veggies drizzled with Roasted Red Pepper Sauce

Team: Mountaineers

Host School: Camels Hump Middle School

Age Group: Middle School


20 chives

1 carrot brunoise

1 parsnip brunoise

1-Sweet Potato Brunoise

Salt Kosher to taste

Black Pepper Fresh Cracked to taste

1T Olive Oil

Miso Sauce

2 T Miso blond

1 Clove Garlic minced

1t brown sugar

2t Sesame oil

1t Rice Wine Vinegar

1/2c Water

4 Green Onions chopped

2T Sesame Seeds toasted

1c Quiona cooked

2-1/2c Milk

6 eggs

4T melted butter

1T sugar

3/4t Salt Kosher

2c AP flour

1/2c veg oil

pinch salt

1 Red Pepper Roasted

1/2" ginger

2T Honey 



Preparation Instructions

Crepe Batter-Mix milk & eggs, in another bowl place flour, salt and suger and mix. Then make a well in the bottom of the dry and pour in liquid. Let it rest for 20 minutes. Heatsaute pan, brusch with butter or pam spray, pour a 1/4c of batter into pan, swirl quickly to make a thin pancake, cook 30 seconds or until set, remove to a plate.

Roasted Red Pepper Sauce : roasted red pepper, skin, then place red pepper, ginger, honey, salt pepper in vitamix and make into a sauce. 

Quinoa Veggie Mix: Saute Veggie in olive oil and season with S & P. Heat over low heat garlic, brown sugar, sesame oil, rice wine vinegar, water, green onions and sesame seeds after hot turn heat off and add miso. Stir in Quinoa and Veggies.

Chive ties: Briefly dip chive in simmering water.

Assembled: Put crepe on the plate add 1/4c of quiona/veggie mix. Then tie together like little beggers purses with chive ties. 

Drizzle roasted red pepper sauce, put crepe in the center and sprinkle with chives.