Preheat the oven to 250 degrees.
Rub the unpeeled shallots with butter and put them on a large sheet of aluminum foil. Cover with another sheet and fold up all around to seal.
Cook in the preheated oven for at least an hour. When soft, remove and cut each shallot in half. Serve as a vegetable with a dish like pork roast; the melted shallot flesh is eaten with a spoon.
In Alsace, my grandmother would make big batches of this delicious “Shallot Meat.” At least once a week she would take it out of the fridge before lunch and then serve it at room temperature on a slice of country bread instead of the lunch cheese course. Add a few grains of coarse salt and savor.
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|Serving Size: 1 Serving (120g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 51 (100%)|
|Amt Per Serving||% DV|
|Total Fat 5.8g||8 %|
|Saturated Fat 3.6g||18 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 15.3mg||5 %|
|Sodium 0.8mg||0 %|
|Potassium 1.7mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0.1g||0 %|
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Calories per serving: 51
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