Roasted shallots and tarragon
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 16 | larges | Shallots |
| 1 | tablespoon | Butter, cut in small pieces |
| ½ | cup | Heavy cream |
| 2 | tablespoons | Madeira or red wine |
| 1½ | teaspoon | Tarragon, chopped or |
| ½ | teaspoon | Dried tarragon |
| ¼ | teaspoon | Salt |
| 1 | pinch | Black pepper |
Directions
Preheat oven to 425F.
Peel the shallots and cut part of the root end off, leaving enough of the root so that the layers of the shallot will hold together.
Immerse the shallots in boiling water for 2 minutes and drain them thoroughly. Place them in a small shallow baking dish and dot them with the butter. Roast, uncovered, for 10 minutes.
Mix the cream with the Madeira, tarragon, salt, and pepper and pour the mixture over the shallots. Return the shallots to the oven and continue to roast them for another 30-35 minutes, uncovered. Toward the watch, watch the dish carefully. If the cream sauce separates, whisk in a little water and additional cream.
Vincent's Cookbook by Vincent Guerithault ISBN 0-89815-566-5 pg 195 Submitted By DIANE LAZARUS On 07-14-95