Preparation time
less than 30 mins
Cooking time
30 mins to 1 hour
Serves
Serves 4
Dietary
Vegetarian
By Matt TebbuttFrom Saturday Kitchen
Ingredients
For the roasted onions and apples
- 6 round large shallots or small onions, peeled and slit ¾ of the way through
- 2 tbsp olive oil
- 50g/1¾oz unsalted butter
- 2 Cox’s apples, quartered and cored
- 4 sage leaves, roughly chopped
- 1 bay leaf
For the aligot
- 1kg/2lb 4oz floury potatoes
- 6 garlic cloves, skin on
- 250ml/9fl oz full-fat milk
- 100ml/3½fl oz double cream
- 150g/5½oz butter
- 500g/1lb 2oz Cantal cheese, grated
- white pepper, to taste
Method
-
Preheat the oven to 200C/180C Fan/Gas 6.
-
Bring a pan of salted water to the boil and boil the shallots for 10 minutes to soften a little. Remove, drain and toss with the oil, butter, apples, sage and bay leaf in a roasting tin. Roast for 30 minutes until soft and caramelised.
-
To make the aligot, boil the potatoes and garlic in their skins until soft, then drain, peel the skins off and push both through a ricer.
-
Warm the milk, cream and butter in a pan and beat in the riced potato and garlic mixture and the grated cheese. Add white pepper and continue to beat until smooth.
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Serve the aligot alongside the roasted onions and apples.