Aromatic semolina with onion puree
This smooth and aromatic semolina preparation goes very well with some good gravy, or with vegetable purees – choose the aromatic herbs according to your menu. Include or omit the onion puree, as you prefer. It is less sticky than mashed potatoes.
Ingredients
- 250 ml milk
- 250 ml water
- 100 g semolina (durum wheat, or spelt)
- 1 tbsp granulated vegetable bouillon
- pinch of nutmeg
- salt, white pepper to taste
- handful of fresh herbs, leaves only
- 3 tbsp cream
- 3 red onions, peeled and sliced into rings
- pinch of sugar
- rapeseed oil
- small glass of red wine
- 1 tbsp redcurrant jelly
Method
- For the onion puree, heat oil in a wide saucepan over moderate heat, add pinch of sugar and the onion rings and sweat until onion rings start softening (this may take 10 minutes). Add red wine and redcurrant jelly, mix and continue cooking mixture until very soft and most liquid has evaporated. Remove from heat, season to taste. You may wish to use the onions in this form, or for a smooth consistency, blend the cooked onions and pass through a fine-meshed sieve. Set aside.
- For the semolina, in a large saucepan bring water and milk to the boil, add granulated vegetable bouillon, nutmeg and a little white pepper, add semolina and herbs. While stirring frequently, cook over low heat until a smooth puree-like consistency is obtained, about 10 to 15 minutes. Remove from the heat, stir in cream.