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Warm Potato, Grilled Brussels Sprouts Salad with Marinated Onions, Creamy Gouda Sauce, Parsnip, and Kale
2018-11-22
https://www.metro.ca/userfiles/image/recipes/salade-tiede-pommes-terre-choux-bruxelles-oignons-gouda-panais-chips-kale-10977.jpg
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PT25M
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Combine all the ingredients for the marinated onions in a dish and let marinate for 30 minutes in the fridge. Set aside.Place the potatoes and Brussels sprouts on a baking sheet covered with parchment paper. Coat with oil and cook in the oven at 375°F for 20 to 25 minutes. Toss halfway through cooking. Broil if necessary. Set aside.Place some kale on a baking sheet, then coat with oil. Massage the mixture with your hands so the kale is evenly coated. Cook in the oven for 20 minutes at 200°F.While the kale is the oven, cook the parsnip, yellow onion, and garlic in a pan with vegetable oil on medium high. Cook for 5 to 8 minutes.Transfer to a food processor or blender then add the remaining ingredients for the sauce. Blend until you get an even, smooth texture. Set aside.Serve the grilled vegetables with the marinated onions, then top with the sauce and kale chips.
SOURCE: Maude Bergeron-Cuisine Estudiantine
6-8
Metro
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For the marinated onions:
1 red onion sliced
3 tablespoon (45 ml) maple syrup
3 tablespoon (45 ml) vinegar cider
1/2 teaspoon (2,5 ml) salt
For the grilled vegetables:
2-3 cups (500-750 ml) fingerling potatoes halved lengthwise
2-3 cups (500-750 ml) brussels sprouts halved
1 tablespoon (15 ml) vegetable oil for cooking
salt and pepper
For the kale chips:
3 cups (750 ml) kale de-stemmed and slightly torn
1 tablespoon (15 ml) vegetable oil for cooking
salt
For the sauce:
1 1/2 cups (325 ml) parsnip cut into thin slices
1 yellow onion chopped
2 garlic cloves chopped
1 tablespoon (15 ml) vegetable oil for cooking
200 g Irresistibles artisan gouda shredded
1/4 cup (60 ml) water
1/4 to 1/2 cup (60 à 125 ml) unsweetened plant milk
1 tablespoon (15 ml) salted herbs
1 teaspoon (5 ml) maple syrup
1 teaspoon (5 ml) cider vinegar
salt and pepper to taste
Warm Potato, Grilled Brussels Sprouts Salad with Marinated Onions, Creamy Gouda Sauce, Parsnip, and Kale
6-8
Accompaniments
0:35
Preparation
0:25
COOKING
1:00
TOTAL TIME
Ingredients
-
For the marinated onions:
-
1
red onion sliced
-
3 tablespoon
(45 ml)maple syrup
-
3 tablespoon
(45 ml)vinegar cider
-
1/2 teaspoon
(2,5 ml)salt
-
For the grilled vegetables:
-
2-3 cups
(500-750 ml)fingerling potatoes halved lengthwise
-
2-3 cups
(500-750 ml)brussels sprouts halved
-
1 tablespoon
(15 ml)vegetable oil for cooking
-
salt and pepper
-
For the kale chips:
-
3 cups
(750 ml)kale de-stemmed and slightly torn
-
1 tablespoon
(15 ml)vegetable oil for cooking
-
salt
-
For the sauce:
-
1 1/2 cups
(325 ml)parsnip cut into thin slices
-
1
yellow onion chopped
-
2
garlic cloves chopped
-
1 tablespoon
(15 ml)vegetable oil for cooking
-
200 g
Irresistibles artisan gouda shredded
-
1/4 cup
(60 ml)water
-
1/4 to 1/2 cup
(60 à 125 ml)unsweetened plant milk
-
1 tablespoon
(15 ml)salted herbs
-
1 teaspoon
(5 ml)maple syrup
-
1 teaspoon
(5 ml)cider vinegar
-
salt and pepper to taste
Preparation
Combine all the ingredients for the marinated onions in a dish and let marinate for 30 minutes in the fridge. Set aside.
Place the potatoes and Brussels sprouts on a baking sheet covered with parchment paper. Coat with oil and cook in the oven at 375°F for 20 to 25 minutes. Toss halfway through cooking. Broil if necessary. Set aside.
Place some kale on a baking sheet, then coat with oil. Massage the mixture with your hands so the kale is evenly coated. Cook in the oven for 20 minutes at 200°F.
While the kale is the oven, cook the parsnip, yellow onion, and garlic in a pan with vegetable oil on medium high. Cook for 5 to 8 minutes.
Transfer to a food processor or blender then add the remaining ingredients for the sauce. Blend until you get an even, smooth texture. Set aside.
Serve the grilled vegetables with the marinated onions, then top with the sauce and kale chips. SOURCE: Maude Bergeron-Cuisine Estudiantine
Source :
Metro
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