Serve roast shallots with any roast meat dish or just eat them on their own with buttery mashed potatoes. Chop any leftover roast shallots finely and stir them into sour cream for a quick dip. We usually keep a jar in the fridge and use the shallot oil in dressings, adding the soft shallot pulp to vegetable mash, salads, couscous and stews.
4 tablespoons extra virgin olive oil
4 tablespoons balsamic vinegar
Salt and freshly ground black pepper
1. Preheat the oven to 180C/350F/Gas 4.
2. Mix the olive oil and balsamic vinegar together.
3. Place the shallots in a tight-fitting baking dish, season with salt and black pepper and spoon over the balsamic dressing. Roast for up to 60 minutes until soft and golden turning them halfway through cooking. Use immediately or leave to cool and spoon the shallots into a clean jar or bowl and pour over the oil from the baking dish, scraping up any of the crispy residue in the baking dish and adding them to the shallots and cover. Top up with more olive oil so the shallots are covered. Store in the fridge for up to two weeks and use as needed.
Choosing a balsamic vinegar
Authentic balsamic vinegar comes from Modena in Italy. It is quite expensive and its flavour is lost when you cook it. The cheaper balsamic vinegar you find in the supermarket is fine to use in this recipe.
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