A delicious side dish to accompany your roast.
Ingredients
- 32 small to medium (575g) shallots
- 40g butter
- 1 tbsp vegetable oil
- 2 tbsp caster sugar
- 250ml good red wine
Method
- 1. Cover the unpeeled shallots with boiling water for 5 minutes. Drain and, when cool, peel the skins away.
- 2. Heat the butter and oil in a large frying pan over a medium heat. Add the shallots and fry for 5 minutes, tossing, until golden. Add the sugar and cook for a further 5 minutes, until the sugar begins to caramelise.
- 3. Add the wine, cover and simmer for 10 minutes or until tender.
- 4. Uncover, increase the heat and simmer for 3-4 minutes, until syrupy. Season and serve.
Nutritional info
PER SERVING 111kcals, 5.6g fat
(2.8g saturated), 0.9g protein,
9.7g carbs, 3.9g sugar, 0.1g salt
Chef's tip
Not suitable for freezing but to get ahead make the recipe, cool, then reheat later.