I have tried various versions of this and have settled on this combination of ingredients as the best for one of the most delicious sides ever! I am delighted with the results and will definitely be serving this at Christmas. The biggest challenge is actually peeling the shallots. My top tip is to soak them in cold water first. This helps the skin to come away easily. Best of all, these freeze well so can be made well in advance
- 500 g shallots
- 25g butter
- 2 tbsp runny honey
- 2 tbsp balsamic vinegar
- 1 tbsp soy sauce
- Juice of ½ lemon
- Salt and ground black pepper to season
Peel the shallots
Melt the butter in a pan
Add the shallots to the pan
Add all the other ingredients and bring to a simmer
Spoon the mixture over the shallots to baste them
Cook on a low heat for around 40 minutes or until the liquid is reduced, thickened and syrupy
Soak the shallots in cold water. This makes it easier to remove the skins
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