Caramelised shallots recipe

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  • Serves 4
  • 20 mins to prepare and 50 mins to cook, 50 mins to cool
  • 160 calories / serving
  • Freezable
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139320 HERO

Peel the shallots, place in a bowl and pour over boiling water. Leave for one minute, then drain. This will make them easier to peel. Top and tail the shallots and thickly slice.

Heat the butter in a pan and add the shallots when foaming. Cook the shallots very gently until soft and translucent – about 15-20 minutes.

Add the sugar, garlic and thyme and stir to coat and cook for a further five minutes so the shallots caramelise. Pour over the stock and bring to the boil. Simmer gently until the stock is reduced to a syrupy consistency and the shallots are very tender.

Remove the thyme sprigs and season before serving.

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  • Ingredients

  • 500g shallots
  • 50g butter
  • 1tbsp sugar
  • 3 garlic cloves, finely sliced
  • 2 sprigs thyme
  • 150ml chicken or vegetable stock
  • salt
  • pepper
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  • Energy 666kj 160kcal 8%
  • Fat 10.6g 15%
  • Saturates 6.6g 33%
  • Sugars 10.5g 12%
  • Salt 0.7g 12%

of the reference intake
Carbohydrate 13.4g Protein 1.6g Fibre 2.3g

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