1roasted shallot per shallot
Roasting shallots makes them very soft and very sweet. They make a fantastic garnish and ingredient. Add them to soups, stews, or sauces, or purée them in vinaigrettes. Serve them whole alongside roast beef, pork, or chicken, or chop them to a paste and heat them with a little water and butter, seasoned with vinegar, for a quick pan sauce. They couldn’t be easier to prepare.