Scorched onions with Sautéed Mushrooms accompanied with Garlic & Potato Purée
Have you ever thought… I have made the perfect lamb, chicken or steak but just veggies are too boring to finish the meal?
You’re craving something different and exciting. Being playfully artistic should not be just limited to outside the kitchen, it should be part of us, on all side of life. So I have a solution, this beautiful side dish that has your guest feeling they are in the presence of a Michelin star restauranteur. Inspired by something out the Waitrose magazine with my own twist. If you for reading this and if you have any side dish inspirations or ideas let me know, I would love to try them out! xx
Serves 4 – Ingredients
- 4 onions
- 50 ml olive oil
- 50g unsalted butter
- 75g garlic gloves
- 150ml double cream
- 4 baby potatoes
- 150g fresh mushrooms
- Flat leaf parsley
- Remove the skin from the potatoes and chop into diced chunks. In a deep fill pan, add water and salt, once the water has boiled, add the potatoes, cook until the centre is soft
- Preheat the oven to 200c. Using your hands, peel the out layers of the onion skin. Trimming the root to allow onion to stand upright on its own. Slice the onion from the top of the onion, leaving 1cm before hitting the root. Turn the onion 90 degrees and make another incision. Continue until 4 cuts are made in total. Repeat with all onions
- Place the onions in the roasting tray, coat with olive oil and a pinch of salt and to with 5g of butter. Roast for 15-20 minutes, roasting until the onions start to open like flowers. Again coat the onion again with oil and butter and salt again Rotate the onions in the oven and reduce the heat to 180c until fully opened and blacked on the tips.
- Meanwhile, make the Garlic & Potato Purée, Blanch the garlic cloves in boiling salted water for 30 seconds. Drain and place in a small pan covering with cream. Add just a pinch of salt, bring to boil and reduce for about 3 minutes until the cream coats the garlic
- .Transfer the potatoes and garlic cream into a small blender (i used my Nutri-bullet)and blend the mixture, unto a silky smooth puree, transfer to a bowl to keep warm.
- Melt the remaining 30g of butter and saute the mushrooms in a pan until all the moisture has gone, add 2 cloves of garlic and parsley cooked for about 30 seconds, then remove garlic.