Name: Baked Creamed Shallots
Yield: Serves 4 to 6 as a side dish or garnish
Ingredients: ⅛ teaspoon ground allspice; ¼ teaspoon dried tarragon, crumbled to powder; 2 tablespoons Madeira or medium-dry sherry; About 1 pound small or fairly large shallots; About ½ cup heavy cream (preferably not ultra-pasteurized); ¼ teaspoon kosher salt

Preparation info

Serves
4 to 6
as a side dish or garnish

Difficulty
Easy

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

Glossy cream-coated shallots are an unctuous garnish for chicken, veal, turkey, or pork. Or mix with cooked mushrooms, asparagus tips, or Brussels sprouts to serve as a side vegetable. Some shallots are singles; some come packed two or three to a wrapper. You’ll need about 24 to 30 units in all. Choose either large shallots, to separate or cut evenly, or small ones that appear to be singles of about the same size.