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
Ingredients
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.