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QimiQ
Benefits
Bake stable
Quick and easy preparation
Full creamy taste with less fat and cholesterol
Reduces discolouration
Sauce can be mixed cold, no cooking required
15
easy
Ingredients for 6 portions
For the Herb Topping
100
g
QimiQ Classic,
unchilled
100
g
Butter,
softened
5
g
Flat-leaf parsley,
chopped
2
g
Thyme,
chopped
2
g
Oregano,
chopped
5
g
Basil,
chopped
4
g
Garlic powder
2
g
Salt
1
g
Black pepper,
freshly ground
30
g
Parmesan,
grated
30
g
Bread crumbs
For the Chicken Sausage, Broccolini and Wild Rice Casserole
225
g
QimiQ Cream Base
60
g
Butter
100
g
Chicken Sausage,
roughly chopped
120
g
Spanish onion(s),
diced
90
g
Celery,
brunoise
90
g
Carrot(s),
brunoise
120
g
Mushrooms,
sliced
100
g
Dry white wine
20
g
Worcestershire sauce
100
g
Sour cream 20 % fat
125
g
Pecorino Toscano,
grated
Salt,
to taste
285
g
Broccolini,
blanched
200
g
Wild Rice,
cooked
Method
1.
For the herb topping: Whisk QimiQ Classic smooth. Add the soft butter, herbs, garlic powder, salt, pepper, parmesan and fold together with Panko bread crumbs. Roll in between plastic film 1/4 inch thick and freeze.
2.
Preheat the oven to 350° F/175° C.
3.
In a large skillet heat butter and brown the sausage. Add the onions, celery, carrot and mushrooms and cook till tender.
4.
Deglaze with white wine, add worcestershire sauce. Set aside and briefly cool.
5.
In a large bowl mix together the sausage vegetable mix, QimiQ Sauce Base, sour cream, pecorino toscano, broccolini and wild rice. Season to taste.
6.
Place the mixture in a greased casserole pan, top with semi frozen Herb Topping. Bake in oven for 25-30 minutes or until desired color is achieved.