Three Ways with Balsamic Shallots
The addition of Balsamic shallots gives an added dimension to a variety of side dishes. Here are three ways to add to your repertoire!
How to make Balsamic shallots
Preparation Time: 5 minutes
Cooking Time: 50 minutes
You’ll need
6 round shallots, peeled and quartered
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 sprig fresh thyme
Salt and ground black pepper to taste
What to do
Preheat oven to 200ºC.
Toss the quartered shallots with the olive oil, balsamic vinegar and thyme in a small baking dish. Season with salt and pepper. Bake for 40-50 minutes, stirring every 15 minutes or so, until the shallots are tender and beginning to brown. Set aside.
Celeriac Puree
Preparation Time: 10 minutes
Cooking Time: 30 minutes
You’ll need
500ml water
250ml whole milk
1 tsp salt
1 large celeriac about 600g total, peeled and cut into 2-inch cubes
2 tablespoons butter
Ground black pepper to taste
1 portion of balsamic shallots
What to do
Combine the water, milk and salt in a large saucepan set over high heat. Bring to a boil, then add the celeriac; return to a boil. Reduce heat to medium and simmer until the celeriac is tender, about 30 minutes. Drain.
Combine the celeriac and butter in a food processor and puree until smooth. Season to taste with salt and black pepper.
Transfer the celeriac puree to a serving bowl and form a well in the middle; spoon the balsamic roasted shallots into the well and serve.
Shredded Sprouts
Preparation Time: 5 minutes
Cooking Time: 5 minutes
You’ll need
1 tbsp vegetable oil
300g sprouts, shredded
180g chestnuts, sliced
Juice of ½ lemon
Salt and pepper, to taste
1 portion of balsamic shallots
What to do
Heat a wok on a medium high heat, add the vegetable oil and shredded sprouts.
Stir fry for around 5 minutes, then add the chestnuts, lemon juice and salt and pepper. Stir fry for a further minute, then take off the heat. Stir through the shallots and serve.
Sesame Parsnips
Preparation Time: 5 minutes
Cooking Time: 30 minutes
You’ll need
750g parsnips, cut into wedges
4 tbsp vegetable oil
Salt and pepper, to taste
3 tbsp honey
2 tbsp sesame seeds
1 portion of balsamic shallots
What to do
Add the parsnips to a roasting tray with the oil and some seasoning and turn to coat lightly. Spread out in a medium roasting tin, in a single layer.
Roast for 20 minutes, turning halfway, until nicely golden and crisp.
Pour the honey into the roasting tin and sprinkle in the sesame seeds, turning to coat well. Roast for a further 10 minutes, turning once if you can.
Toss through the shallots before serving.
Recipes courtesy of UK Shallots
Melina - Assistant Editor
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