Roasted Shallots Stuffed with White Bean, Lemon and Sage Cream with Walnut Crumble

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Place the peeled shallots in a small baking dish and toss them with 1 1/2 tablespoons (22 ml) olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

2. 2

   Roast the shallots for 25 to 30 minutes at 200 °C / 400 °F, turning once halfway through, until tender and browned at the edges. Let them rest for 5 minutes until cool enough to handle.

3. 3

   While the shallots roast, make the cream. In a food processor or blender, combine the cooked white beans, Greek yogurt, lemon zest, lemon juice, 4 sage leaves, garlic, 1 tablespoon (15 ml) olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Blend until very smooth. If it feels too thick, add the water gradually until the texture is creamy but still holds its shape.

4. 4

   For the crumble, heat a small skillet over medium heat. Add the remaining 1/2 tablespoon (8 ml) olive oil, breadcrumbs, chopped walnuts, and the remaining 2 sage leaves finely sliced. Toast for 2 to 4 minutes, stirring, until the breadcrumbs are golden and the walnuts smell fragrant. Stir in the honey and cook 30 seconds more. Remove from the heat.

5. 5

   Carefully make a shallow lengthwise slit in each roasted shallot and gently separate the inner layers to create a natural cavity without breaking the base.

6. 6

   Fill each shallot with 1 to 2 teaspoons of the white bean cream and arrange them on a serving platter. Spoon the walnut breadcrumb crumble over the top.

7. 7

   Serve warm. If desired, finish with a little extra lemon zest and an extra pinch of black pepper just before serving.