Find Us

Basic steps, Vegetables

Shallot confit – roasted shallots

0 comments

The sweetly fragrant shallots are not a dish or meal in itself but it is very useful in other preparations, just like the delicate oil they are roasted in.

I enjoy the sweet flavor when used as a topping for pizza or when you use the shallots and the oil to sauté mushrooms with white wine and butter to toss with pasta or serve over grilled chicken.

The shallots as well as the delicate oil is great for topping steamed or grilled vegetables as well as using it in sauces or dressings.

It is easy to make and lasts several weeks in the refrigerator.

Shallot confit – roasted shallots

0 from 0 votes
Recipe by admin Course: Basic stepsDifficulty: Easy
Servings

servings
Prep time

30

minutes
Cooking time

45

minutes
Calories

kcal
Total time

1

hour 

15

minutes

Ingredients

  • 1 lb 1 shallots

  • 1 cup 1 extra virgin olive oil

  • 4 sprigs 4 fresh thyme

  • 2 whole 2 bay leaves

  • 5 whole 5 black peppercorn

Directions

  • Peel the shallots and split in half or quarters if really large. Place in a single layer in an oven proof container.
  • Place the peppercorns, thyme and bay leaves among the shallots and pour over the olive oil. Make sure your container is just large enough to fit the shallots snug so the oil covers them. Place the container in a preheated 350 degree oven.
  • Bake shallots for 45 minutes, check them occasionally and if they start browning, cover the container with aluminum foil.
  • They should be soft and cooked through after 45 minutes. Remove from the oven and store covered in the refrigerator.

Equipment

  • cutting board, paring knife
  • measuring cup
  • oven proof container, aluminum foil

Leave a Comment

Your email address will not be published. Required fields are marked *

*

About This Site