Try this Glazed Shallots recipe, or contribute your own.
Suggest a better descriptionTrim shallots leaving whole. Make sure all the shallots fit in a single layer in a large skillet, then pour in chicken stock, dry white wine, butter, sugar, kosher salt, and a few cranks of black pepper (white pepper if you want to be fancy). The liquid should mostly cover the shallots, but it’s okay if they’re not fully submerged. Bring to a boil over high heat, reduce to a simmer, and cook the shallots uncovered, shaking the skillet occasionally, until they’re completely tender and nearly collapsed. This only takes about 10 to 15 minutes. Raise the heat to medium and cook shallots, shaking to turn, until they start to brown all over and are coated in a thick syrup, then stir another tablespoon of butter until melted. You really want to serve them hot.
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Serving Size: 1 (1114g) | ||
Recipe Makes: 1 | ||
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Calories: 809 | ||
Calories from Fat: 264 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.3g | 39 % | |
Saturated Fat 16.2g | 81 % | |
Monounsaturated Fat 8.8g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 75.4mg | 23 % | |
Sodium 4481.2mg | 155 % | |
Potassium 2426.2mg | 64 % | |
Total Carbohydrate 113g | 33 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 113g | ||
Protein 26.5g | 38 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 809
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