Crispy Quinoa Pannisse

Crispy Quinoa Pannisse

Roasted Carrots, Coriander, Toasted Hazelnuts, Black Trumpet Mushrooms and Herbs
Put quinoa to use in a unique way with our Crispy QuinoaPannisse. We love pairing it with this homemade aioli sauce!

For the Pannisse

• 2 cups sifted white quinoa flour
  
• 4 cups vegetable stock
  
• 3 tablespoons butter
  
• 2 tsp salt
  

Line a half sheet pan (13 by 18 by 1-inch pan) with oiled parchment paper.
Bring the vegetable stock, butter and salt to a boil, slowly add the Quinoa flour while whisking constantly to avoid lumps. Cook over high heat until themixture begins pulling away from the sides of the pan, continue to cook for two minutes. Pour the doughonto the prepared pan and spread evenly. Zest the lemon over the entire surface. Place plastic wrap directly on top of thepanisse to prevent a skin from forming. Refrigerate for about 1 hour, until completely set. Cut into desired shapes.
Heat grapeseed oil to 350°F and fry thepanisse pieces in small batches for about one minuteor until golden brown and crispy. Drain on paper towels, arrange on a platter, and serveimmediate

For the aioli

• ¼ cup toasted, crushed coriander seeds
  
• 2T crushed black peppercorns
  
• ¾ cup grapeseed
  
• 3 egg yolks
  
• 1 T lemon juice
  
• Ice water as needed
  
• Salt
  

Bring the coriander, black pepper and Grapeseed oil to a simmer, reduce heat and steep for 20 minutes. Chill completely and strain out the coriander andblack peppercorns
In a food processor combine yolks and lemon juice. Start to emulsify the coriander scented grapeseed oil into the yolks adding ice water in phases to keepaioli from breaking. Season to taste.

Roast twelve cleaned, oiled and seasoned baby carrots in a350 degree oven for 15 minutes
Sauté two cups of cleaned black trumpet mushrooms

Toast ¼ cup hazelnuts, cool and rough chop.

Chef Cassidee Dabney, Executive Chef of the Barn