Recipes for Steam Cooking

Side diSheS, Vegetarian diSheS

and CaSSeroleS

ROASTED QUINOA

WITH A CREAM SAUCE

INGREDIENTS

1 onion

2 carrots

1 leek

3 tbsp. butter

¼ cups quinoa

⁄3 cups vegetable broth

½ cup ground nuts

2 eggs

½ oz. grated emmental cheese

⁄3 cup bread crumbs

Sea salt, pepper, nutmeg

Several sprigs of thyme and tarragon

SETTINGS

STEAM CONV, 350°F

35 – 40 minutes

Baking Pan

CREAM SAUCE

1 onion 1 tbsp. our

3 – 4 sprigs of parsley 1 cup cream

1 tsp. oil herb-avored salt

1 cup vegetable broth Pepper

1 tbsp. cold butter Juice of half a lemon

Peel and nely 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

o 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 nely chopped herbs.

Grease the baking pan. Form the quinoa mixture into the shape of a roast and bake as indi-

cated in the baking pan. Allow the roast to rest for a while before starting

to cut.

To make the sauce, peel and nely dice the onion. Tear o 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 our and add to the sauce,

stirring well. Add the cream and bring to a simmer. Season with the spices and lemon juice.

Serves 4