* Exported from MasterCook *
Shallot Confit
Recipe By :Ben Ford
Serving Size : 10 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
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2 1/2 pounds large shallots -- peeled and finely chopped
1 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
1.In a medium saucepan, cook the shallots in the olive oil over moderate heat, stirring occasionally, until very soft, about 30 minutes. Reduce the heat to low and continue to cook, stirring often, until dark golden, about 15 minutes.
2.Season the confit with salt and pepper. Pour all but 1 tablespoon of the shallot oil into a jar and reserve it for the salad dressing at right. Transfer the confit to a bowl and let cool.
Make Ahead: The shallot confit can be refrigerated for up to 1 week.
Makes 1 1/3 cups (10 two-tablespoon servings)
Cuisine:
"French"
Source:
"Food&Wine, Western Union [article] by Ben Ford, Published July 2002"
S(Formatted by Chupa Babi):
"Aug 2011"
Yield:
"1 1/3 cups"
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Per Serving (excluding unknown items): 273 Calories; 22g Fat (69.0% calories from fat); 3g Protein; 19g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 14mg Sodium. Exchanges: 3 1/2 Vegetable; 4 1/2 Fat.
Nutr. Assoc. : 1358 0 0
