Caramelised shallot mash
A low-fat, but creamy and delicious mash that's made to be eaten with sausages
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 20 mins
Cook 30 mins
Vegetarian, Low-fat
- Heat a large frying pan. Melt a knob of the butter and add the shallots and thyme sprigs. Cook over a low heat for 20 mins, stirring occasionally, until soft and golden. Add the sugar and cook 5-10 mins more until light brown.
- Meanwhile, boil the potatoes for 15 mins or until soft. Gently heat the milk and remaining butter in a small pan, just until boiling, then drain the potatoes well and return to the cooking pan. Mash until smooth, then stir in the warm buttery milk and season well. Tip most of the shallots into the mash, discarding the thyme stalks and mix in. Top with the leftover shallots and serve straight away.
Prepare ahead
The mash can be completely made and the shallots cooked up to 2 days ahead ready to be reheated in a pan or microwave mixed together.
Per serving
249 kcalories, protein 6g, carbohydrate 45g, fat 6 g, saturated fat 4g, fibre 4g, sugar 4g, salt 0.17 g
Recipe from Good Food magazine, December 2009.
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http://www.bbcgoodfood.com/recipes/72609/
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Ingredients
- 50g butter
- 125g shallots (about 6), thinly sliced
- 2 thyme sprigs
- ½ tsp caster sugar
- 2kg Maris Piper potatoes , peeled and quartered
- 200ml milk
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ratings
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 20 mins
Cook 30 mins
Vegetarian, Low-fat
Ingredients
- 50g butter
- 125g shallots (about 6), thinly sliced
- 2 thyme sprigs
- ½ tsp caster sugar
- 2kg Maris Piper potatoes , peeled and quartered
- 200ml milk
Per serving
249 kcalories, protein 6g, carbohydrate 45g, fat 6 g, saturated fat 4g, fibre 4g, sugar 4g, salt 0.17 g
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- You get an online binder, where you can store all your favourite recipes and create menus.
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29 November 2009
Orla rated and commented on this recipe
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30 November 2009
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28 December 2009
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16 August 2010
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