Al and Chef Pellegrino offer some ideas on how to use shallots with sweet potatoes, mashed potatoes, fish and more!
18 large shallots, peeled and ends trimmed
1/4 cup olive oil
1/4 cup balsamic vinegar
2 tbs butter
1 tsp Herbes de Provence
salt and pepper to tasted
1. Pre-heat oven to 400°.
2. Place shallots in a bowl. Mix the olive oil and balsamic vinegar until well blended.
Pour half the mixture over the shallots and toss. Spread the shallots in one layer on an oiled baking pan. Roast for about 20 minutes.
3. In a skillet, melt the butter over low heat. Add the remaining oil/vinegar mixture to the melted butter. Remove the roasted shallots from the oven and add to the skillet. Sprinkle the Herbes de Provence, the salt and pepper and stir the shallots well. Cook for about three minutes over medium heat.
(From Bon Appétit)
2½ pounds shallots, peeled
⅔ cup (or more) apple cider vinegar
6 tablespoons unsalted butter
¼ cup bourbon
¼ cup pure maple syrup
¼ teaspoon kosher salt, plus more
Freshly ground black pepper
1. Bring shallots, vinegar, butter, bourbon, maple syrup, ¼ tsp. salt, and 2 cups water to a boil in a large skillet over medium-high heat. Cover, reduce heat, and simmer, adding water by the tablespoonful if needed, until shallots are crisp-tender and liquid is partly evaporated, 25–30 minutes.
2. Uncover shallots and cook until liquid is evaporated and shallots begin to brown, about 5 minutes. Continue to cook, swirling pan often, until shallots and surface of skillet are covered in a rich brown caramel, about 6 minutes. Add ¼ cup water to skillet and stir to deglaze caramel and coat shallots. Season with salt and pepper. Transfer to a microwave-safe bowl and let cool.