Rutabaga and Quinoa Casserole Recipe
Rutabaga and Quinoa Casserole
Total time: 30 to 60 minutes

Prep. time: 20 minutes
Cooking time: 30 minutes

Difficulty: Easy
Chef's Note

Sprinkle with grated Parmesan.

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. 

For 4 servings

- 1 rutabaga (about 350 g/12 oz.)
- 1 pinch of saffron strands
- 180 g (6 oz.) carrots
- 50 g (3 Tbsp.) butter
- 1 turnip (about 120 g / 4 oz.)
- 300 ml (10 oz.) chicken stock
- 120 g (4 oz.) quinoa (or bulgur)
- 300 ml (1 1/4 cups) liquid cream
- a handful of arugula (rocket)
  1. Peel, wash and cut the carrots, rutabaga and turnip into cubes.
  2. Wash and dry the arugula.
  3. Prepare the quinoa as indicated on the package directions and set aside.
  4. 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.
  5. Coat the vegetables with the saffron butter, then add the chicken stock.
  6. Cook over low heat until tender, but still slightly firm.
  7. Add the cream and cook, covered, 5 minutes more.
  8. Add the quinoa and mix it into the vegetables.
  9. Correct the seasoning if necessary and just before serving add the arugula.
  10. Serve plain or as a side with fish.
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