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Tuesday, February 15, 2011

Potato puree with caramelized shallots and Parmesan

A very creamy and flavorful version of the classic potato puree. And yes, we're still obsessed with caramelized onions. The way the molten sugar coats the fried onions is very close to magic, and thyme definitely has a place in that magic. As for the puree itself, we made it creamier the traditional way, using a little butter and milk, but gave it a more intense flavor with the Parmesan (matching the thyme and onions perfectly). 
It can be enjoyed by itself or as side dish to something spicy. We've had it with Pork in spice crust for example :).

Ingredients (makes 4 servings):
  • 1 kg golden potatoes
  • 5 shallots 
  • 50 g grated Parmesan
  • 50 ml milk
  • a sprinkle of salt
  • two slices of butter
  • two teaspoons dried thyme
  • two teaspoons sugar

Peel the potatoes and cut them in quarters or eighths to speed boiling. Put them in water and bring to boil:

 Let them boil for 30-40 minutes or until you notice they're ready. Meanwhile, peel the shallots:

Cut them into slices:

Heat a slice of butter in a frying pan and add the thyme to it:

Add the shallot slices:

Keep them on low heat for 20-25 minutes or until they're soft and golden:

Add the sugar and stir for 5 minutes to caramelize:

Drain the boiled potatoes, put them in a mixing bowl, add another knob of butter, the milk and Parmesan:

Also add 3/4 of the caramelized shallots:

Mix into a puree, put it on a serving plate and create a little well in the center. Fill it up with the remaining shallots. It's done, dig in! 

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