FRIJE

Name: Low GI Revisited Tartiflette with Leeks & Quinoa, Sugar-Free and Low GI
Prep time: 30 min
Cook time: 15 min
Yield: 4 servings
Ingredients: 400 g of leek; 220 g of quinoa; 1.5 onion; 100 g of bacon cube; 20 cl of soy cream; 130 g of Reblochon; 2 tablespoon of white wine; 1 pinch of olive oil; salt (according to taste); pepper (according to taste)

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Low GI Revisited Tartiflette with Leeks & Quinoa, Sugar-Free and Low GI

Forget about the potato, which has a GI of 85, and replace it with a low GI vegetable and grain. To reduce the amount of animal fats in the dish, I used plant-based cream and honestly, I didn't notice the difference.

Low GI Public

Course: Main course

Preparation time: 30 minutes

Cooking time: 15 minutes

Cost per serving: 1,42 €

Energy: 503 kcal / serving

Instructions

1. Note:
- 220 g of cooked quinoa
- 1 and a half onions, sliced (frozen here)
2. 1. In a greased or buttered pan, melt the leeks (about 10 to 15 minutes), then off the heat, add 10 cl of cream.
3. 2. In another greased pan, sauté the onions with the bacon. Once the onions are lightly golden, deglaze with white wine until evaporated. Off the heat, add the remaining oat cream.
4. 3. In a dish, add a layer of cooked quinoa, then a layer of onions/bacon, and finally a layer of leek fondue. Place the reblochon cheese slices on top.
5. 4. Bake in the oven for 15 minutes at 190°C.