Rutabaga and Quinoa CasseroleTheWorldWideGourmet.com
Nutritional values
per 100 g
per portion
Energy:143.9 kcal
Proteins:2.7 g
Fats:10.5 g
Carbohydrate:10.6 g
Fibers:1.8 g
Sugar:2.6 g
Cholesterol:32.9 mg
Sodium:76.5 mg
Calcium:36.5 mg
Energy:515 kcal
Proteins:9.7 g
Fats:37.4 g
Carbohydrate:37.9 g
Fibers:6.3 g
Sugar:9.3 g
Cholesterol:117.7 mg
Sodium:273.8 mg
Calcium:130.6 mg
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Quinoa and Pumpkin Gratin, Clafouti-Style
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
2
ml
saffron strands
180
g
carrots
50
g
butter
120
g
turnip
300
ml
chicken stock
120
g
quinoa (or bulgur)
300
ml
liquid cream
45
handful of arugula (rocket)
METHOD
- Peel, wash and cut the carrots, rutabaga and turnip into cubes.
- Wash and dry the arugula.
- Prepare the quinoa as indicated on the package directions and set aside.
- In a large pot or Dutch oven, melt the butter. When it is foamy, add the saffron, wait one minute, then add all the vegetables.
- Coat the vegetables with the saffron butter, then add the chicken stock.
- Cook over low heat until tender, but still slightly firm.
- Add the cream and cook, covered, 5 minutes more.
- Add the quinoa and mix it into the vegetables.
- Correct the seasoning if necessary and just before serving add the arugula.
- Serve plain or as a side with fish.
CHEF'S NOTES
Tips
Sprinkle with grated Parmesan.
Nutrition
Our intake of carbohydrates should represent at least 50% of our daily diet. Consuming a variety of grains, a source of carbohydrates, contributes to the balance of each meal.
