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Caramelised shallots

Caramelised shallots

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A star rating of 4.8 out of 5.4 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8

Tender, sticky shallots make a great side for your Sunday roast - and they're good for you too!

Nutrition: per serving
HighlightNutrientUnit
kcal81
fat7g
saturates2g
carbs3g
sugars3g
fibre1g
protein2g
low insalt0.22g
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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

Method

  • 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.

  • STEP 2

    Pour over the stock and cook until the shallots are tender and the sauce is reduced and sticky.

Goes well with

Recipe from Good Food magazine, March 2011

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Overall rating

A star rating of 4.8 out of 5.4 ratings
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