Stuffed onions with paprika-herb-potato mash

Name: Stuffed onions with paprika-herb-potato mash
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 500 g floury potatoes; 7-10 Tbsp Salt; 4 vegetable onions (approx. 300 g each); 1 collar Lemon Thyme; 1 collar Parsley; 1 Garlic clove; 4 tablespoons (10 g each) Olive oil; 1 tablespoon (10 g) and 1 knife point of Aiwar; 7-10 Tbsp Pepper; 2 red and yellow peppers (approx. 200 g each); 50 ml low-fat milk; 7-10 Tbsp grated nutmeg; 2 tablespoons (10 g each) Paprika pulp; 200 ml Vegetable broth (instant); 1 tablespoon (10 g) Butter

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

500 g floury potatoes
7-10 Tbsp Salt
4 vegetable onions (approx. 300 g each)
1 collar Lemon Thyme
1 collar Parsley
1 Garlic clove
4 tablespoons (10 g each) Olive oil
1 tablespoon (10 g) and 1 knife point of Aiwar
7-10 Tbsp Pepper
2 red and yellow peppers (approx. 200 g each)
50 ml low-fat milk
7-10 Tbsp grated nutmeg
2 tablespoons (10 g each) Paprika pulp
200 ml Vegetable broth (instant)
1 tablespoon (10 g) Butter

Directions

1
Peel the potatoes and cook in boiling salted water for about 20 minutes. Peel onions and cook in boiling salted water for about 20 minutes. Meanwhile wash the herbs and dab dry. Pluck the leaves from the stems (put some twigs back for garnishing) and chop them.
2
Peel and chop the garlic. Puree the parsley, half of the thyme, 2 tablespoons of olive oil, 3 tablespoons of water, garlic and 1 pinch of aiwar with a hand blender or in a universal chopper to a fine sauce.
3
Season to taste with salt and pepper. Wash, quarter, core and dice the peppers. Drain the potatoes, let them evaporate and mash them with the milk to a puree. Season to taste with salt, pepper and nutmeg.
4
Drain the onions, rinse with cold water and drain. Cut off one lid each. Use a ball cutter to hollow out the inside so that the outer covers remain undamaged. Coarsely chop the inside of the onion.
5
Heat 2 tablespoons of olive oil in a frying pan. Fry the diced peppers and onions for about 5 minutes. Add 1 tablespoon of aiwar, paprika pulp and vegetable stock, season to taste with the rest of thyme, salt and pepper.
6
Fill onions alternately with puree, herb sauce and paprika-onion mixture, finishing with puree. Pour the rest of the paprika-onion mixture with the stock into a roasting pan. Spread onions on top and cover with butter flakes.
7
Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 35 minutes. Arrange onions and vegetables on plates and garnish with Tyimian twigs.