Shallot Confit
The Vegetable Bible
Shallot Confit
The Vegetable Bible
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12 ounces shallots 1 tablespoon butter 1 sprig thyme 2 1/4 cups red wine 1/2 cup red port 1 cup rich veal or beef stock salt and freshly ground pepper Directions: Slice the shallots and sauté in the butter. Add the thyme, red wine, and port and reduce over a low heat until the liquid has almost completely evaporated. Pour in the stock and simmer until the shallots are tender and the stock is reduced by half. Season the confit with salt and pepper. Shallot confit goes well with roast meat, liver, or pan fried strong flavored fish. Serves 4. |