I cannot believe that we are nearing the end of Mofo 14, whilst I’m beginning to struggle with keeping up, it really does feel like it’s only just begun. I cannot believe I have made it this far! As there’s only 9 posts left I’ll be revisiting a few books over the next week or so. Don’t worry, there are a few new ones coming up too!
I couldn’t help myself going back to the book of terrible vegetable side dishes, The Complete Home Cookbook, which introduced me to the joy of a crunchy topped cauliflower. Whilst that dish was impressive, the recipe for Creamed Onions smacked me in the face. How disgusting! I must make it!
- 450g onions
- boiling water to cover
- 570ml soya milk
- 1 bay leaf
- 1/4 tsp mace
- 30g soya butter
- 30g plain flour
- pinch of salt
- Trim the root hairs from the onions but do not cut the roots off completely. Place the onions in a large pan and cover with boiling water. Bring to the boil and cook for 10 minutes
- Transfer the onions to cold water, allow to cool and then peel off the skins, removing roots as well. Leave the onions to dry
- Place the milk in a pan and add the mace and bay leaf, bring to the boil and then take off the heat and allow to stand for 15 minutes.
- Melt the butter in a pan and when melted stir in the flour. Remove the bay leaf from the milk and add to the roux. Stir well and bring to the boil, allow to simmer for 3 minutes or so until thickened. Add salt and the onions and heat through. Serve immediately