Sides

Balsamic Shallots with Celeriac Puree

The perfect vegetable side dish for your winter roast. The creamy, buttery puree pairs perfectly with the tangy shallots.

15 minutes prep, 50 minutes cook

Serves 4-6

Ingredients

For the shallots:

6 round shallots, peeled and quartered

1 tablespoon olive oil

1 tablespoon balsamic vinegar

1 sprig fresh thyme

Salt and ground black pepper to taste

Method

Make the shallots. Preheat oven to 200ºC/Fan 180ºC/Gas 6.Toss the quartered shallots with the olive oil, balsamic vinegar and thyme in a small baking dish. Season with salt and pepper. Bake for 40-50 minutes, stirring every 15 minutes or so, until the shallots are tender and beginning to brown. Remove from oven and leave to cool.

While the shallots are roasting, make the celeriac puree. Combine the water, milk and salt in a large saucepan set over high heat. Bring to a boil, then add the celeriac; return to a boil. Reduce heat to medium and simmer until the celeriac is tender, about 30 minutes. Drain.

Combine the water, milk and salt in a large saucepan set over high heat. Bring to a boil, then add the celeriac; return to a boil. Reduce heat to medium and simmer until the celeriac is tender, about 30 minutes. Drain.

Transfer the celeriac puree to a serving bowl and form a well in the middle; spoon the balsamic roasted shallots into the well and serve.