Onion purée and winter roasted veg

Hey guys, so a couple of nights ago, we had steak with onion purée and veg and it was most definitely worthy of being on this blog. It is really easy and doesn't take that much time at all, so lets get into it

Ingredients: Onion purée - 4 brown onions (peeled and sliced), Olive oil, salt and pepper, red wine vinegar and rosemary and thyme leaves (You can use any herbs, it is up to you)

Roasted winter veg - 250g potatoes (try to use waxy potatoes), 250g Jerusalem artichoke (Okay, first up, this is not your regular artichoke, it looks like fresh ginger but tastes kinda like potato. You can find it at any special market, give it a go), 1 tbsp olive oil, salt and pepper, baby carrots (peeled), baby onions (also known as salad onions, keep them whole), 4 cloves garlic (peeled), rosemary and thyme and 1-2 tbsp red wine vinegar

ROAST VEG - Slice the potatoes and artichokes to a similar size (about 1cm). Heat oil in a frying pan over a medium high heat, add all vegetables, garlic, rosemary and thyme and cook until tender and golden on all sides. Add vinegar in the last minute of cooking to deglaze the pan. It is really that simple!

ONION PURÉE - Heat oil in a frying pan over medium-high heat. Add onion and cook, stirring occasionally for 20-25 minutes or until onion has begun to caramelise (They go a lightish brown and they decrease in volume). Add a good splash of vinegar, herbs and a little water and cook for a further 5 minutes. Allow to cool slightly and then purée, you can use a hand blender or a processor.

Again, it is really simple, so I hope you give it a try and tell me what you think of it

So until next time, keep on cooking

Kat Xx