Creamy bread & shallot sauce
- Sara Buenfeld
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Serves 8
Easy
Prep: 10 mins
Cook: 25 mins
A star rating of 5 out of 5.1 ratingRate
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This hearty roast dinner accompaniment is flavoured with cloves, bay leaves and nutmeg- great with chicken or turkey and smothered in gravy
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
25g butter
-
140g small shallot
quartered
-
6 cloves
-
2 bay leaves
-
600ml whole milk
-
100g crustless white bread
(ideally cut from a loaf), cubed
-
150ml double cream
-
just over ½ nutmeg
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Nutrition: per serving
- kcal198
- fat16g
- saturates10g
- carbs10g
- sugars4g
- fibre1g
- protein4g
- salt0.3g
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Method
-
step 1
Melt the butter in a deep non-stick pan. Add the shallots, cloves and bay leaves, and gently cook for 10 mins over a low heat until the shallots are soft and colouring a little. Pour in the milk, then part-cover the pan and leave to simmer on a very low heat for 10 mins.
-
step 2
Remove the cloves, then add the bread and cream to the shallot mixture. Grate in half the nutmeg, then cook for 5 mins, or until the bread absorbs the milk and starts to break down a little but still has a texture. Can be made 1 day ahead (you may need to thin with a little milk). Grate over the remaining nutmeg to serve.
Recipe from Good Food magazine, December 2013
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A star rating of 5 out of 5.1 rating
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