Quinoa with parsnip demiglace recipe

Ingredients

• 1 ¼ cups diced parsnips with skin
• 1 cup sliced purple cabbage
• 1 cup sliced carrots
• 3 cups cooked quinoa (molded into two teacups)
• 1 tablespoon coconut oil
• 1 recipe Parsnip Demiglace
• 2 tablespoons toasted black sesame seeds

• 2 ½ cups sliced parsnip
• 8 whole cloves
• ½ teaspoon cinnamon
• 1 tablespoon saffron threads
• 2 cups water
• 1½ cups apple juice
• 2 tablespoons pure maple syrup

1. In a medium-size saucepan sauté the vegetables in the oil for 4 minutes, covered, over high heat.
2. Remove from the heat.
3. Place a plate over the teacup filled with couscous; holding it firmly, invert the plate and cup together, then gently lift off the cup.
4. Do the same for the other teacup mold.
5. Top with the vegetables then with sauce. Sprinkle with the seeds and serve.
Parsnip Demiglace
6. Combine above ingredients in a medium-size saucepan; cook over high heat for 1 hour 20 minutes.
7. Approximately 1 cup of liquid should be remaining. Remove mixture from the heat.
8. Process it in a blender or food processor until creamy.
9. Add ½ cup of water if necessary to obtain a creamy consistency. Serve hot or cold over grains, or vegetables.