Hey Amy!

We stuff birds, potatoes, and pillows (ha) but what about stuffing an onion?  Most people think tears when you speak of onions.  I think of the sweet side of an onion and stuffing one sounds delicious.  I tried this recipe that I found in a vegetarian cookbook I picked up at the Rose Bowl Flea Market last year.  It makes a lovely presentation and a most impressive side dish.  And your guests will think you were slaving over a hot stove for hours!

Ingredients:

1/2 lb. cauliflower, separated into florets
2 turnips, peeled and quartered
1 medium potato, peeled and quartered
4 medium onions, peeled and left whole
1 large egg, separated
1/3 c. shredded cheddar cheese
1/2 tsp. ground ginger
2 tsp. extra virgin olive oil
1 c. vegetable broth

Preheat oven to 375.  Fit a large pot with a steamer basket.  Add enough water to come up the base of the steamer.  Place the cauliflower, turnips and potato in the steamer.  Cover and bring the water to a simmer over medium-high heat.  Turn the heat down tot medium -low and steam until the vegetables are soft enough to puree, about 20 minutes.

Bring a large pot to a boil.  Boil the onions until the layers separate easily but don’t fall apart, about 5 minutes.  Let them drain and cool in a colander.

In a blender, puree the cauliflower, turnips, and potato with the egg yolk, cheese and ginger.  Beat the egg white until stiff and fold into the cauliflower mixture.

Scoop out enough of each onion to fill them with an equal portion of cauliflower.  Lightly rub the inside of each onion with olive oil.  Fill with the cauliflower puree.  Place the filled onions in a baking dish and add enough vegetable broth to come up 1 inch on the sides of onions.  Bake for 30 minutes.  Serves 4.

Make sure you do not over cook the onions or the entire presentation is blown!  Let me know how you do with this one.  I know you can do it!

xo–me

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