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Creamy mash with garlic purée, sticky onions and toasted pine kernels

Ingredients
6 garlic heads
30 ml olive oil
4 large potatoes, peeled and sliced
200 ml milk
90 ml butter
salt
freshly ground black pepper
6 large onions, sliced
65 ml soft brown sugar
65 ml balsamic vinegar
100 g pine kernels, toasted

Method:
Preheat oven to 180 ºC. Place the garlic heads in an ovenproof dish, drizzle with olive oil and roast for 30 minutes. Allow to cool. Squeeze garlic from skins and reserve. While garlic is roasting, boil potatoes until soft, then mash with milk, half the butter and seasoning. Heat remaining butter in a pan. Add onions and sugar and cook slowly for 15 minutes, or until deep golden brown. Add balsamic vinegar and cook for a further 5 minutes. To serve, pile mashed potato on a platter, top with sticky onions, garlic purée and sprinkle with toasted pine kernels. Serve with roast meat or sausages. Serves 6 as a side dish.

Recipe From : FAIRLADY April 11, 2001

Recipe from FAIRLADY : April 11, 2001 See what FAIRLADY has in store this month. Subscribe now and save!