Baby shallots roasted in marsala with peppers and basil

Name: Baby shallots roasted in marsala with peppers and basil
Yield: Serve 4
Ingredients: 2 tablespoons vegetable or sunflower oil; 4 red peppers; 8 sun-dried tomatoes in oil, chopped; 12 small basil leaves; salt; 1 tablespoon soft brown sugar; 2 tablespoons balsamic vinegar; 200 ml marsala wine; pinch of ground cardamom; 400 g medium-sized shallots, peeled, with root intact

Preparation info

Serve
4

Difficulty
Easy

Appears in

Pure Vegetarian

By Paul Gayler

Published 2006

About

Shallots benefit from slow-roasting in an oven - they soften and release their natural sweetness during the process.

Ingredients

2 tablespoons vegetable or sunflower oil
400 g medium-sized shallots, peeled, with root intact

Starter
Gluten-free
Vegan

Method

Heat the oven to 200°C/400°F/gas mark 6. Heat the oil in a roasting tin on the hob large enough for the shallots and sauté them over a moderate heat until golden. Season with the ground cardamom, salt and sprinkle over the sugar. Lightly caramelise the shallots for 2-3 minutes, then pour over the vinegar, marsala and 100 ml water. Bring to the boil, then transfer, uncovered, to the oven.