Glazed Roasted Shallots and Garlic
Food & Wine's Holiday Favorites
Glazed Roasted Shallots and Garlic
Food & Wine's Holiday Favorites
|
3 3/4 pounds large shallots, peeled 2 heads garlic, separated into cloves, cloves peeled 3/4 cup chicken stock or canned low sodium chicken broth 2 tablespoons lemon juice 2 tablespoons sugar 1 teaspoon salt 1/2 teaspoon fresh ground black pepper 3 tablespoons butter Directions: Heat the oven to 375°F. Put the shallots and garlic in a single layer in a shallow baking dish. In a small saucepan, combine the chicken stock and lemon juice and bring to a boil over high heat. Pour the hot stock over the shallots and garlic and sprinkle with the sugar, salt, and pepper. Cover with aluminum foil and bake for 45 minutes. Remove the foil, stir gently, and bake uncovered until the shallots are very tender, 25 to 30 minutes. In a large frying pan, melt 1 1/2 tablespoons of the butter over moderate heat. Add half of the shallots and garlic and half of their cooking liquid. Increase the heat to moderately high and cook, shaking the pan frequently, until the shallots and garlic are golden brown and caramelized all over, about 5 minutes. Transfer to a serving dish. Rinse out the pan and repeat with the remaining butter, shallots, garlic, and cooking liquid. Serves 10 to 12. |