Caramelised shallots
- John Torode
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Serves 8
Easy
Prep: 10 mins
Cook: 30 mins
A star rating of 4.8 out of 5.8 ratingsRate
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Tender, sticky shallots make a great side for your Sunday roast - and they're good for you too!
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Minced beef wellington
A star rating of 3.8 out of 5.79 ratings
Ingredients
Nutrition
Units:
MetricUS
-
3 tbsp vegetable oil
-
600g shallots
peeled but left whole
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25g butter
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2 bay leaves
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thyme
sprig
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500ml beef or veal
stock
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Nutrition: per serving
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kcal81
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fat7g
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saturates2g
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carbs3g
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sugars3g
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fibre1g
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protein2g
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salt0.22g
low
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Method
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step 1
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.
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step 2
Pour over the stock and cook until the shallots are tender and the sauce is reduced and sticky.
Recipe from Good Food magazine, March 2011
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A star rating of 4.8 out of 5.8 ratings
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