Glazed Shallots (Echalotes Au Beurre) Recipe

Glazed Shallots (Echalotes Au Beurre) Recipes

Ingredients :

450g (1 lb) shallots, skinned

40g (1 1/2 oz) butter

salt and freshly milled black pepper

Method :

To garnish - chopped fresh parsley

Put the shallots in a marmitout and cover with water. Bring to the boil and cook, covered, for 10 minutes. Drain well. Melt the butter in the marmitout skillet. Add the shallots and saute for about 8-10 minutes until tender and well glazed. Season to taste. Transfer the shallots to a heated serving dish and sprinkle with the parsley.

Serves 4

Shallots are smaller than onions and have a mild flavor. They keep well, so it is worth buying a supply when you see them. Store them in a cool, dry place and use them up as soon as they show any signs of sprouting.

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