Provencal Shallots Confites
In France shallots are used in every way, everywhere: raw and finely minced in salads, cooked with vegetables, grilled meats, omelettes and rice dishes. When “confites”, it becomes a delectable mush.
In Provence, women would make a big batch of this delicious shallot flesh once a week and take it out of the fridge before lunch and serve it at room temperature, adding freshly ground pepper and salt, on freshly baked bread.
Ingredients
- 1 kg unpeeled shallots
- 4 tblsp butter at room temperature
- Salt and pepper to taste – a generous amount of both. I also added 1 teaspoon of vegetable stock while mashing to give it just a bit more flavour.
Directions
- Preheat oven to 140 degrees.
- Rub the unpeeled shallots with butter and put them onto a baking tray covered with alfoil. Cover with another sheet of foil to seal them.
- Cook them in a preheated oven for at least an hour.
- When soft, remove and cut each shallot in half and scoop out the flesh.
- Mash the flesh, add stock, ground pepper and a good quality salt to taste.
- Serve either as a vegetable with meat or place it in a jar and refrigerate till needed as a condiment.
