Prepare to embark on a culinary journey that will transport your taste buds straight to the tropical paradise of the Caribbean! This mouthwatering Scalloped Eddoes in Coconut Milk is not just a side dish—it's a creamy, luxurious experience that will revolutionize your dinner table. Imagine tender, thinly sliced eddoes bathed in rich, velvety coconut milk, each bite promising a burst of exotic flavor that will make your dinner guests wonder about your secret cooking skills.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Caribbean
Serves: 4 servings
Ingredients
- 4 eddoes, peeled and sliced
- 1 can coconut milk
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9x13 inch baking dish with butter or cooking spray to prevent sticking.
- Peel the eddoes carefully using a sharp knife, removing the tough outer skin. Slice the eddoes into thin, uniform rounds approximately 1/4 inch thick to ensure even cooking.
- In a large skillet, sauté the sliced onions in a small amount of oil over medium heat until they become translucent and slightly golden, about 5 minutes.
- Add minced garlic to the onions and cook for an additional 1-2 minutes, stirring constantly to prevent burning and release the aromatic flavors.
- Layer the sliced eddoes in the prepared baking dish, alternating with the sautéed onions and garlic. Sprinkle dried thyme between the layers.
- Pour the entire can of coconut milk evenly over the layered eddoes, ensuring all slices are well-coated. Season with salt and pepper to taste.
- Cover the baking dish with aluminum foil to trap moisture and prevent the top from burning during initial baking.
- Bake in the preheated oven for 35-40 minutes, then remove the foil and bake for an additional 10 minutes to allow the top to become golden and slightly crispy.
- Remove from the oven and let the dish rest for 5-10 minutes before serving. This allows the coconut milk to set and makes serving easier.
- Serve hot as a side dish or light main course, garnished with fresh herbs like parsley or chives if desired.
Tips
- Choose fresh, firm eddoes with smooth skin to ensure the best texture and flavor.
- Use a sharp knife when slicing to create uniform rounds for even cooking.
- Don't rush the onion sautéing process—caramelization adds depth to the dish's flavor profile.
- For extra richness, consider using full-fat coconut milk.
- The aluminum foil technique is crucial for maintaining moisture during initial baking.
- Let the dish rest after baking to allow the coconut milk to set and flavors to meld.
- For a crispy top, broil for 2-3 minutes after removing the foil if you want extra golden edges.
- Fresh herbs as a garnish can elevate the dish's presentation and add a fresh note.
Nutrition Facts
Calories: 228kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
