RCI-VG.002.0175.001
Stoemp With Caramalised Shallots
A good filling type of vegetarian dish adding sweetening taste of Caramalised Shallots ! Ready within 40 minutes and enough for 5/6 servings.
Prep10 min
Cook15 min
Total25 min
Servings4
Difficultyintermediate
Ingredients
- floury potatoes5 largepeeled and cubed
- 1 cup
- 1 tablespoon
- unsalted butter6 tablespoonsat room temperature
- 3 tablespoons
- 1 unit
- 1 pinch
- shallots2 mediumpeeled & thinly sliced
- 2 tablespoons
Method
1
Peel and thinly slice the shallots. Melt a generous knob of butter in a heavy-based pan over low heat and add the shallots with a pinch of salt, stirring occasionally.
2 minutes
2
Continue to cook the shallots over low heat, stirring frequently, until they are deeply golden, soft, and caramelised. Remove from heat and set aside.
25 minutes
3
Boil the potatoes in salted water until completely tender when pierced with a fork. Drain thoroughly and return them to the warm pan to steam dry for a couple of minutes.
20 minutes
4
Mash the potatoes until smooth, then add butter, double cream, and milk gradually, beating well to achieve a velvety, creamy consistency.
5 minutes
5
Season the mash generously with freshly grated nutmeg, salt, and pepper, tasting and adjusting as needed.
2 minutes
6
Fold half of the caramelised shallots through the stoemp mixture, reserving the rest for topping.
2 minutes
7
Spoon or pipe the warm stoemp onto crackers or small cracker-style bases, then top each portion with the reserved caramelised shallots.
5 minutes
8
Garnish each piece with finely chopped fresh parsley and serve immediately as a refined small plate or snack.
1 minutes