Caramelised shallots
Tender, sticky shallots make a great side for your Sunday roast - and they're good for you too!
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 10 mins
Cook 30 mins
- Heat oil in a large frying pan and cook shallots over a high heat for 5 mins. When they are golden, drain off and throw away the oil. Add the butter, bay and thyme and toss with seasoning. Cook for 5-8 mins, stirring so that the butter doesn't burn.
- Pour over the stock and cook until the shallots are tender and the sauce is reduced and sticky.
PER SERVING
81 kcalories, protein 2g, carbohydrate 3g, fat 7 g, saturated fat 2g, fibre 1g, sugar 3g, salt 0.22 g
Recipe from Good Food magazine, March 2011.
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Ingredients
- 3 tbsp vegetable oil
- 600g shallots , peeled but left whole
- 25g butter
- 2 bay leaves
- thyme sprig
- 500ml beef or veal stock
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Difficulty and servings
Serves 8
Preparation and cooking times
Prep 10 mins
Cook 30 mins
Ingredients
- 3 tbsp vegetable oil
- 600g shallots , peeled but left whole
- 25g butter
- 2 bay leaves
- thyme sprig
- 500ml beef or veal stock
PER SERVING
81 kcalories, protein 2g, carbohydrate 3g, fat 7 g, saturated fat 2g, fibre 1g, sugar 3g, salt 0.22 g
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23 April 2012
Damien rated and commented on this recipe
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