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Stuffed pink onions

by Rosana McPhee
Stuffed pink onions

Stuffed pink onions

PT1H

Why not try?

Pink onions? I hear you asking. Yes, not red but pink and they almost bear my name! I found some at Tesco supermarket at the vegetable aisle, looking pretty in pink! I'd never seen a pink onion before I spotted them at the supermarket this week.

Rosanna pink onions are a British variety, and are grown on the Essex and Suffolk borders.They have a very subtle and slightly sweet taste that won't overpower the other ingredients in recipes.

They can be chopped, sautéed or as per my recipe below boiled and then roasted.

Rosanna onions can count towards to your five-a-day helping you to take care for your well-being better & help you stay in the 'pink' of health.Rosanna onions are rich in B vitamins, are naturally low in fat and also pack in a powerful antioxidant punch as contain antioxidant Quercetin.

Rosanna onions have a light pink colour; are very versatile, looks and taste great in any recipe. I would definitely want to get hold of some more pink onions soon.

Ingredients

Metric

Imperial

1
Preheat the oven to 220°C/gas mark 7. Lightly grease a heatproof dish
2
Bring a large pan of salted water to the boil. Add the whole pink onions, unpeeled, and cook until tender but still firm, for approximately 15 minutes. Drain and allow to cool
3
Once cooled, remove the top and cores of the onions, leaving shell and bottom intact. Chop the cores finely
4
In a shallow pan, add 1 teaspoon of butter and lightly fry the chopped pink onion cores. Combine with the cooked rice, lentil, sultana, oregano, chives and half of the chopped nuts. Spoon the mixture into the onion shells and place in prepared ovenproof dish
5
Brush some olive oil over the onions and bake in the preheated oven, covered, for 15 minutes. Uncover and bake an additional 5 minutes until golden
6
Top the onions with the rest of the nuts and some black onions seeds. Serve as a side or with cavolo nero as a starter
 

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