Creamy and wholesome this caramelised onion white bean puree is full of flavour, a great alternative to a mash potato. Aimee says: “I use this as a bed to rest vegan scallops on, but it can also be a great dip, or a side dish.” Pictured served with samphire, three cornered leek oil, vegan scallops, dehydrated seaweed and leek flowers.
Ingredients
- 680g onions, thinly sliced
- 3 tbsp olive oil
- 3 tbsp unrefined sugar
- 1/2 tsp salt / smoked salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 400ml stock 3 tins of white beans, drained and rinsed – cannellini, butter beans etc.
Also could add:
- Chopped rosemary / oregano / sage
Method
Warm a pan on medium heat. Add oil and onions. Cook slowly, stirring occasionally. Once the onions soften, add the sugar and salt, garlic and onion powder. Continue to stir occasionally for the next 35-40 minutes.
Separate 1/3 of the onions and set aside. Add the beans to the pan and cover the beans in stock. Allow it to simmer and cook until the beans are soft. Blend with a stick blender, and add more salt if desired. Use the set aside onions to garnish the top of the puree before serving.
This recipe was provided by our brilliant retreat chef Aimee Walker. See Aimee on Instagram for more delicious recipes.
If you try this recipe, please leave a like, comment or message!
