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

Recipe from: 4/11/2001 12:00:00 AM
Ingredients 11
Servings 6
Time

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.
 

Read more on: starch  |  roast
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.