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
500g/1lb 2oz Cantal cheese, grated
white pepper, to taste
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.
Serve the aligot alongside the roasted onions and apples.
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