Sunday, July 27, 2008

Caramelized Shallots AND Caramelized Shallot and Sage Mashed Potatoes

I'm going to add two recipes today. I watched Barefoot Contessa prepare caramelized shallots and I had to try them out. I'm glad I did.

Perfect side dish to meats, potatoes, chicken, fish or anything else you can think of. The recipe actually works great with onions too. I've found this wonderful and easy side dish where you can use these wonderful shallots, so I'm going to add that recipe below.

I do slice the shallots which speeds up the cooking time, and makes them easier to eat. But it does depend on the size of the shallots.


6 tablespoons (3/4 stick) unsalted butter
2 pounds fresh shallots, peeled, with roots intact
3 tablespoons sugar
3 tablespoons good red wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley

Preheat the oven to 400 degrees F.

Melt the butter in a 12-inch ovenproof saute pan, add the shallots and sugar, and toss to coat. Cook over medium heat for 10 minutes, tossing occasionally, until the shallots start to brown. Add the vinegar, salt, and pepper and toss well.

Place the saute pan in the oven and roast for 15 to 30 minutes, depending on the size of the shallots, until they are tender. Season, to taste, sprinkle with parsley, and serve hot.

Here is a recipe from Bon Appetit that updates mashed potatoes. The shallots and sage add a nice sweetness to the potatoes and make a wonderful side dish.

This recipe also has a section where you caramelize the shallots which takes a shorter time to prepare, but I would use the recipe above.

If you like rosemary, substitute with the sage, but I would try the sage first:)

Just a great side dish that doesn't require many changes. Enjoy....


2 pounds Yukon Gold or russet potatoes (unpeeled)
1/2 cup whole milk
1/4 cup (1/2 stick) butter
2 tablespoons olive oil
2 cups thinly sliced shallots
1 teaspoon chopped fresh sage
1 tablespoon white balsamic vinegar
2 teaspoons sugar

Place potatoes in large saucepan; cover with cold water. Bring to boil, reduce heat to medium, and simmer until tender, about 20 to 40 minutes. Drain well; cool slightly. Peel and mash potatoes; place in large saucepan. Over medium heat, dry out potatoes for 2 minutes, stirring occasionally.

Meanwhile, heat milk in small saucepan until warm. Stir butter into potatoes. Add warm milk and stir until completely absorbed. Season with salt.

Heat oil in heavy medium skillet over high heat. Add shallots; sauté until tender, about 2 minutes. Reduce heat to medium-low; stir until shallots are golden, about 5 minutes longer. Add fresh sage, white balsamic vinegar, and sugar; stir until caramelized, about 2 minutes. Stir shallot-sage mixture into potatoes. Season with salt.

Makes 6 servings.

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