Miso Onions With Turmeric White Bean Puree

This is an absolutely heavenly indulgent dish. This will certainly up your dinner party side dish game. Miso Roasted Baby Red Onions With Turmeric White Bean Purée. . 

Serves 4 as a side

Ingredients:

• 400g baby red onions, peeled and quartered
• 1½ tbsp white miso paste
• 2 tsp maple syrup
• 2 tsp tamari (or light soy sauce)
• 1 tbsp olive oil
• 1 tsp rice vinegar
• Black pepper, to taste
• 1 x 400g tin cannellini beans, drained and rinsed
• 1 medium garlic clove, crushed
• 2 tbsp extra virgin olive oil (plus extra to drizzle)
• Juice of ½ lemon (about 2 tbsp)
• ½ tsp ground turmeric
• Sea salt, to taste
• 1–2 tbsp cold water, as needed

Method:

• Heat the oven to 200°C (180°C fan). Line a tray with parchment.
• Whisk together the miso, maple syrup, tamari, olive oil, and rice vinegar. 
• Toss the onions until well coated, then arrange on the tray. Roast for 20–25 minutes, turning once, until tender with caramelised edges.
• Place the beans, garlic, olive oil, lemon juice, turmeric, and a good pinch of salt into a food processor.
• Blend until smooth, pausing to scrape down the sides. 
• Add 1–2 tbsp cold water to loosen slightly, until you have a thick, hummus-like consistency. Taste and adjust seasoning.
• Spoon the puree on to a serving dish, spreading it out. 
• Top with the roasted onions and drizzle with a little olive oil. 
• Crack over some black pepper, a sprinkle of turmeric or cumin, and some fresh herbs of your choice and serve warm or at room temperature.