Blog :: Ramblings of a health nut

Parsnip Here, Parsnip There, Parsnip Everywhere

Posted on 28 Oct 2014 by maisha (posted in: blogs)

Are you getting tired of parsnip yet? We sure as hell are! ;-)
I mean, there's only so much parsnip dishes we can tolerate over the course of two weeks...
So in an attempt to rid myself of the last parsnip, I made this delicious hush-don't-tell parsnip quiche:

It turned out pretty amazing and it was a welcome change to the overly present parsnip flavor in our last meals. Tip of the week: looking to hide an overpowering ingredient? Mask it by using an even stronger tasting one! In this case, Roquefort cheese did the trick!

Caramelized Onion, Roasted Parsnip & Roquefort Quiche (serves 10)

Nutritional stats per serving (based on ingredients listed below and 10 servings total):


Ingredients


  • 700 g roasted parsnips
  • 300 g roasted sweet potatoes
  • 6 egg whites
  • 100 g fat-free quark (you can substitute with cottage cheese)
  • 250 mL 2% fat milk
  • 80 g Roquefort cheese, crumbled
  • 5 large pink onions, roughly chopped
  • 5 garlic cloves, minced
  • 1 tbsp dried rosemary
  • 1 tbsp Italian herb seasoning
  • freshly ground pepper to taste
  • enough slices of bread to cover the bottom and sides of a lasagna dish - this ended up being 10 slices (350 g) of high protein bread/low carb bread in my case
  • (homemade) cranberry sauce



Instructions


  1. Blend the roasted parnsip, sweet potatoes, egg whites, quark, and milk together in a blender or food processor until smooth.
  2. Heat some olive oil/ghee/fat of choice in a stir-fry pan and add the onions. Over high heat, caramelize the onions until brown, fragrant and slightly starting to blacken. Lower the heat and add the minced garlic, frying it along for 5 minutes or so. Let the onion mixture cool down.
  3. Meanwhile cover the bottom and sides of a lightly greased lasagna dish (or line the dish with baking paper) with bread slices.
  4. Mix the cooled onions with the parsnip puree. Mix in half of the crumbled cheese, the rosemary, seasoning and pepper. Pour mixture into your 'bread crust', top with the remaining crumbled cheese and bake in the oven until set (45-60 minutes at 180C). For the last 10 minutes of baking, you can spread cranberry sauce over the quiche.
  5. You can either serve the quiche hot or let it cool down completely (easier slicing). Eat it cold or hot and don't tell anyone there's parsnip in it!

 

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