Lotus Onion Blossoms with Capers & Basil Coconut Cream

onion
This recipe is courtesy of local resident Anne Tasse. You can follow her on Pinterest at https://www.pinterest.ca/tasse_a/

This recipe is courtesy of local resident Anne Tasse. You can follow her on Pinterest at https://www.pinterest.ca/tasse_a/

onion
Yields1 Serving
 
FOR ONIONS (double the recipe for more servings):
 1 red & 1 white medium onion
 2 tbsp melted coconut oil
 2 tsp balsamic vinegar
 1 tsp dill for decorating the tops
 
FOR CREAM:
 2 oz of pre-chilled thick coconut cream (refrigerate prior for 24 hrs)
 1 tbsp fresh chopped basil and 1/2 tsp garlic powder, 2 tsp of capers (sprinkle over,prior to serving)
 1 squeeze lemon, dill, and s & p
FOR ONION:
1

Preheat oven to 350.

2
3

Make a total of 4 vertical cuts in each onion to create 8 wedges making sure to NOT cut through the root. The base will keep the pieces all together while roasting.

4
5

Arrange the onions in your baking dish with the root ends down, and spoon 1 tbsp of the oil over each onion. Add a tiny bit of water to the bottom of your pan also, so they don't burn. (tip)

6
7

Drizzle the balsamic over each blossom and sprinkle with salt/pepper. You can cover the blooms in foil at this point but it is not needed. Roast for about 35-40 min, checking half way through. The tips will be a crispy golden brown, and the petals, fork tender.

8
9

To serve, place on plate, then drizzle the onions with any juice that has accumulated in the pan.

10
FOR CREAM:
11

Stir together 2 oz of the pre-chilled coconut cream with the basil and garlic, lemon and a pinch of sea salt/pepper/dill. Use as a dipping sauce or pour over just before serving.

12
13

Enjoy along side your favourite main, or with a gorgeous mixed green salad to lighten things up!

Category

Ingredients

 
FOR ONIONS (double the recipe for more servings):
 1 red & 1 white medium onion
 2 tbsp melted coconut oil
 2 tsp balsamic vinegar
 1 tsp dill for decorating the tops
 
FOR CREAM:
 2 oz of pre-chilled thick coconut cream (refrigerate prior for 24 hrs)
 1 tbsp fresh chopped basil and 1/2 tsp garlic powder, 2 tsp of capers (sprinkle over,prior to serving)
 1 squeeze lemon, dill, and s & p

Directions

FOR ONION:
1

Preheat oven to 350.

2
3

Make a total of 4 vertical cuts in each onion to create 8 wedges making sure to NOT cut through the root. The base will keep the pieces all together while roasting.

4
5

Arrange the onions in your baking dish with the root ends down, and spoon 1 tbsp of the oil over each onion. Add a tiny bit of water to the bottom of your pan also, so they don't burn. (tip)

6
7

Drizzle the balsamic over each blossom and sprinkle with salt/pepper. You can cover the blooms in foil at this point but it is not needed. Roast for about 35-40 min, checking half way through. The tips will be a crispy golden brown, and the petals, fork tender.

8
9

To serve, place on plate, then drizzle the onions with any juice that has accumulated in the pan.

10
FOR CREAM:
11

Stir together 2 oz of the pre-chilled coconut cream with the basil and garlic, lemon and a pinch of sea salt/pepper/dill. Use as a dipping sauce or pour over just before serving.

12
13

Enjoy along side your favourite main, or with a gorgeous mixed green salad to lighten things up!

Lotus Onion Blossoms with Capers & Basil Coconut Cream

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