Advertisement
Confit Eschalots
Preparation info
- Makes
200 g
- Difficulty
Easy
Appears in
By Martin Benn
Published 2014
Ingredients
100 g 3½ oz 20 g ¾
Method
Heat the eschalots, garlic, thyme and olive oil in a small saucepan over low heat for 20–30 minutes, until the eschalots are just tender and translucent. Remove from the heat and leave to cool. Transfer the eschalots in the oil to a container and refrigerate until required.
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title
No reviews for this recipe