Onion and Artichoke with Vegan Bearnaise Aioli
This recipe is concentrating on two ingredients for the most part, onions and artichokes. I was trying to think of what would be delicious with these two ingredients and since I had some fresh tarragon, I thought why not make a bernaise sauce. But then I started thinking about the traditional way with all the egg yolks and butter and thought why not make this vegan by using veganaise instead of the egg and butter. The sauce is not only easier to make but with the combination of the two vegetables and the pink peppercorn, it really did turn out delicious! Here is the recipe for onion and artichokes, I hope you enjoy it!
6 torpedo onions or spring onions
3 tbsp of olive oil
salt and pepper
Bearnaise aioli
2 tbsp of chopped fresh tarragon
1 tbsp of sherry vinegar
1 shallot minced
1 cup of mayo or veganaise
Salt and pepper to taste
1 cup Frisée
3 tbsp Olive oil
Salt and pink peppercorn crushed
lambs quarters
Recipe Instructions
For the bearnaise aioli,
Place all the ingredients in a bowl and mix well. Season with salt, pepper, and vinegar if need be. Mix well and set aside.
How to roast torpedo onions,
On a sheet pan lined with parchment paper add the onions. Then drizzle each onion with a tbsp of olive oil. season with salt and pepper and place in a preheated 400 degree oven. Roast for 15 minutes and then flip over and roast for another 15 minutes. You want the onion to be completely tender all the way through. Once they are done take out and let them cool completely. Once cooled you want to peel the outer if it is tough. Set aside and keep warm.
To finish,
For the artichokes check the link above to see how to cook them. Once cooked all the way through allow them to cool and then sliced the artichokes. I took a ring mold on each plate and place the slices of artichoke inside the mold to have one smooth layer of sliced artichokes. I seasoned them with a touch of salt. Then I took 1-2 tbsp. of the bearnaise aioli and spread it all over the sliced artichokes. I took 2 torpedo onions and cut them in half. Season them with salt and pink peppercorns and place on top. Finish with some frisee, and lambs quarters lettuce. Serve and enjoy!
