Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1½ pounds | Shallots; trimmed and peeled |
| 1½ cup | Water |
| 2 tablespoons | Butter or margarine |
| 2 tablespoons | Sugar |
| ¼ teaspoon | Ground Cinnamon |
| ½ teaspoon | Salt |
| 2 cups | Walnut halves |
8 SERVINGS LACTO
Shallots and walnuts together are a unique and tasty combination. Scented with a bit of cinnamon, this dish will disappear quickly.
If shallots are large, cut into halves or quarters. Place all ingredients except walnuts in a large, wide skillet. Bring mixture to a boil. Reduce heat, cover and simmer 5 minutes. Remove lid and cook 10 minutes, stirring occasionally. Add walnuts and cook until very little liquid remains, about 5 minutes. Stir well before serving.
PER SERViNG: 290 CAL.; 9G PROT.; 20G TOTAL FAT (3G SAT. FAT); 21G CARB.; 8MG CHOL.; 190MG 500.; 2G FIBER.
Converted by MC_Buster.
Recipe by: Vegetarian Times, November 1998, page 69 Converted by MM_Buster v2.0l.