Red And Sweet Potato Swirl With Caramelized Onions Food

CARAMELIZED ONION SWEET POTATO SALAD

Steps:

• Heat oil in a heavy skillet over medium heat. Cook onions slowly until golden brown. Add mustard and vinegar and cook another 2 minutes. Remove from heat and add honey, orange zest and thyme, stir to combine. Let cool.
• Preheat grill, Brush the potato slices on both sides with the vegetable oil and season with salt and pepper. Grill the potatoes on each side for 3 to 4 minutes or until just cooked through. Place potatoes in a bowl and fold in onion mixture.

SWEET POTATO MASH WITH CARAMELISED ONIONS

Steps:

• Peel onions, cut in half and finely slice so you have half moon shaped circles.
• Put into a medium frypan and drizzle with oil and massage the oil in to break up the half rings.
• Cover frypan and cook over a low to moderate heat giving a stir occasionally until a nice golden colour (about 30 to 40 minutes), the longer you take the sweeter the onion will be.
• Put sweet potatoes in a pot of cold water and season with a little salt and bring to the boil and cook till tender.
• When potatoes are cook, drain and give a good shake, put in butter and mash (I used a potato masher) till you get the consistency you like (I like a slightly lumpy texture).
• Add your caramelised onions and mix in well (I just used a fork) and season with salt and pepper to taste.

MAPLE SWEET POTATO PUREE WITH CARAMELIZED ONIONS

Steps:

• Preheat oven to 375 degrees F.
• Place sweet potatoes, 1/4 cup of the maple syrup, 2 tablespoons of the olive oil, 2 teaspoons salt and 1 teaspoon pepper in a large mixing bowl. Toss to evenly coat and place on sheet tray. Roast in the preheated oven for 35 to 40 minutes or until sweet potatoes are soft. Be sure to check on them after 15 minutes and stir, if needed.
• Meanwhile, in a medium saucepan over medium-high heat, melt butter and add remaining 2 tablespoons of olive oil. Add the sliced onion, 2 tablespoons of maple syrup and season with salt and pepper, to taste. Saute until deep golden brown, about 2 minutes. Remove from the heat and set aside. Add water, 1 tablespoon at a time, if the pan becomes dry.
• Transfer sweet potato mixture to a food processor, (may need to be done in batches) and add about a tablespoon of hot water. Pulse until just blended and then add half the caramelized onions. Pulse just a few times until desired consistency, adding more hot water for a smoother puree. Fold in remaining caramelized onions, reserving some for garnish.
• Serve in a warm dish and garnish with the reserved caramelized onions. YUMMY!!!

SWEET POTATOES WITH CARAMELIZED ONIONS

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Scrub and dry the sweet potatoes, then prick several times with a fork and place onto a baking sheet. Bake in the preheated oven until the sweet potatoes are easily pierced with a fork, 50 minutes to 1 hour.
• Heat the oil in a large skillet over medium heat. Stir in the onion and bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 20 to 30 minutes more.
• Split open the baked sweet potatoes and top with the onion mixture, salt, pepper, and a dollop of sour cream.

BAKED SWEET POTATOES WITH CARAMELIZED ONIONS AND SHAVED PARMESAN

Steps:

• Preheat oven to 450 degrees. Place potatoes on a baking sheet; bake until tender, about 45 minutes. Meanwhile, melt butter in a large nonstick skillet over medium-low heat. Add onions; cook until soft, about 15 minutes. Sprinkle with sugar, salt, and pepper; toss to coat. Continue to cook, stirring occasionally, until onions are very soft and caramelized, about 1 hour more, adding water a tablespoon at a time if pan dries. Stir in vinegar. Set aside; keep warm.
• When the potatoes are tender, split open, and top with caramelized onions and shaved Parmesan. Serve warm.

EMERIL'S BOURBON-MASHED SWEET POTATOES AND CARAMELIZED ONIONS

Steps:

• Preheat the oven to 350 degrees F.
• Place potatoes on a foil lined baking sheet. Bake until tender and starting to ooze sugary syrup, about 1 hour and 15 minutes, depending on their size. Remove from the oven and let sit until cool enough to handle. Cut a slit down each potato and scoop the flesh into a large bowl. Discard the skins.
• Add the cream, bourbon, brown sugar, molasses, and salt; beat on high speed with an electric mixer until smooth. Cover to keep warm, or gently reheat before serving.
• Caramelized Onions:.
• Melt the butter in a large skillet over medium-high heat. Add the onions, reduce the heat to medium-low, and cook slowly, stirring occasionally, until golden brown and caramelized, 45 minutes to 1 hour. Remove from heat and serve hot.
• Yield: 2 cups, 4 to 6 servings.

SWEET POTATOES WITH CARAMELIZED ONION

Steps:

• Preheat oven to 400º.
• Heat olive oil in frying pan at medium heat and add onion. Sauté until rings separate. Reduce heat to medium low and continue cooking uncovered, until onions are soft and caramelized at least 30 minutes or more, stirring occasionally.
• Meanwhile, prick whole potatoes with skins on and bake in roasting pan for 40 minutes or until soft. When cool enough to handle peel skins from potatoes and set aside.
• When onions are soft add thyme, salt and pepper to taste and mix well. At this point you can either place the onions in a food processor and pulse until they are slightly chunky or chop with a sharp knife.
• Heat a medium sized pot and add butter. Add the sweet potatoes and mash with a fork or potato masher. Add the sour cream or milk a little at a time then add the onion mixture. Blend with a wooden spoon until fully incorporated and adjust S & P to taste.

SWEET POTATO & CARAMELISED ONION ROLLS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Pierce the sweet potatoes all over with a fork, then cook in the microwave on high for 8-10 mins until softened. Or, bake in the oven for 50 mins-1 hr, turning halfway through. Leave to cool a little, then cut in half and scoop the flesh into a bowl. Leave to cool completely.
• Meanwhile, heat the oil in a frying pan over a medium heat and cook the red onions and a pinch of salt for 10-12 mins, stirring occasionally until softened and caramelised. Add the garlic, harissa and tomato purée and fry for 2 mins more. Tip the mix into the bowl with the sweet potato along with the coriander, then mash together. The filling should be mostly smooth, but not a purée. Season and leave to cool completely.
• Unroll the pastry sheet and cut in half lengthways into two long rectangles. Spoon half the filling down the middle of one of the rectangles and form it into a long sausage shape. Brush the edges of the pastry with a little of the milk, then fold the empty half of the pastry over the filling and press the edges to seal. Crimp using a fork to ensure the filling is enclosed, then repeat with the remaining filling and remaining rectangle of pastry.
• Cut the pastry along the length into 7cm-long rolls, then arrange, spaced apart, on a large baking tray lined with baking parchment. The rolls can now be frozen on the tray. Once solid, put in a freezerproof container and freeze for up to three months. Brush with more milk, then sprinkle with the nigella seeds. Cut small slashes into the top of each roll. Bake for 25-30 mins (or 40 mins from frozen), turning halfway through, until golden.

FARM-STYLE POTATO SWIRL

Steps:

• Cut potatoes into cubes, Place in a large sauce pan cover with water, add salt and boil about 20 ,inutes until tender, Drain.
• Mash potatoes, add green onions and garlic mix to blend.
• Add butter,hot milk,egg yolks,pepper and nutmeg. whip until light and fluffy then add parsley.
• Add mozzarella cheese,sausage and parmesan cheese.
• Spoon mixture into a buttered ovenproof dish, sprinkle with herbs and arrange the sausage slices around outer edge of potatoe mixture.Heat under broiler until lightly browned and hot, 5-10 minutes.