Mediterranean Potato-Stuffed Onions
Source of Recipe
Andy and Shell
List of Ingredients
4 large Vidalia or yellow onions (2 pounds), trimmed
Olive oil
3 medium red potatoes ( 3/4 pound), peeled and quartered
1 tablespoon vegan margarine
1 tablespoon soy milk
2 teaspoons dry white wine or apple juice
2 teaspoons chopped fresh rosemaryRecipe
In 9 X 13-inch foil pan place onions upright; brush with oil.
Place pan on center of cooking grate uncovered; cook onions 1 1/4 hours or until centers are tender.
Meanwhile, in 9 X 13-inch foil pan place potatoes; cover tightly with heavy-duty aluminum foil. Place pan on cooking grate next to onions; cook potatoes 30 minutes or until tender when pierced with a fork. Remove onions to cool.
In foil pan used for onion, combine margarine, soy milk, and
wine.Heat until warm; stir to dissolve brown bits from bottom of foil pan.
In large bowl, with mixer at low speed, beat potatoes until
fluffy. Gradually add in milk mixture until smooth, adding more milk ifnecessary. Hollow center of onions, leaving two or three outer layers; chop onion from centers. Add 1/4 cup chopped onions to potatoes; save remaining onions
for another use. Add rosemary to cooked potatoes; mix well. Fill onions with equal amounts of potato mixture.
Note: Stuffed onions may be prepared up to this point, covered and refrigerated one day before serving.
|
|
member logon
