HONEY-GLAZED CARROTS AND SHALLOTS
Categories Vegetable Side Christmas Thanksgiving Vegetarian Carrot Fall Honey Shallot Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Spread carrots and shallots evenly in a 12-inch heavy skillet, then dot with butter and sprinkle with salt. Whisk together water, broth, Port, and honey and pour over vegetables. Cover skillet with a lid (or tightly with foil) and simmer over moderate heat until vegetables are tender when pierced with a paring knife, about 20 minutes.
- Transfer vegetables with a slotted spoon to a bowl and boil liquid over moderately high heat, uncovered, until syrupy and reduced to about 3 tablespoons, about 15 minutes. Return vegetables to skillet and gently stir to coat with glaze. Sprinkle with dill and chives (if using) and pepper.
GLAZED SHALLOTS
Either roasted chicken or pork is a fine partner for this tangy-sweet side.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h
Number Of Ingredients 6
Steps:
- In a large skillet, heat oil over medium-high. Add shallots, and cook, stirring frequently, until lightly browned, about 5 minutes.
- Add 1 3/4 cups water, orange zest and juice, vinegar, and sugar; season with salt and pepper. Bring to a boil, and cook over medium heat until most of the liquid has evaporated, shallots are tender enough to be easily pierced with the tip of a knife, and liquid is syrupy, 35 to 40 minutes. (Raise heat to high for a few minutes if shallots are tender but not quite glazed.) Serve.
HONEY GLAZED SHALLOTS
From 365 Low Fat Recipes. I will omit the mint when making this. Make sure your shallots are all about the same size.
Provided by dicentra
Categories Onions
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Trim ends and tips from shallots. Remove papery skins.
- In a large nonstick skillet, melt butter over medium heat.
- Stir in honey. Add shallots salt and pepper.
- Pour in chicken broth and bring to a simmer.
- Cook, uncovered, shaking pan several times, until shallots are tender and almost all of the liquid has evaporated to a glaze, 25-30 minutes.
- Stir in parsley and mint before serving.
HONEY-GLAZED CHICKEN AND SHALLOTS
The combination of a sweet glaze, tangy shallots and pan-roasted chicken makes this a quick but decadent one-pan meal. Caramelizing shallots first, then tossing them with sherry vinegar gives them a pickled but syrupy bite. A little heat from a spicy chile and some freshness from parsley leaves balance this flavorful dish. Serve right off the stove, over cooked grains or alongside a crisp salad.
Provided by Yewande Komolafe
Categories dinner, quick, weeknight, poultry, main course
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Pat the chicken dry and season all over with salt. Heat 1 tablespoon oil in a large skillet over medium. Add the shallots and cook, turning frequently, until lightly caramelized on all sides, about 5 minutes. Transfer the shallots to a medium bowl and set aside.
- Add the remaining 1 tablespoon oil to the skillet, and raise the heat to medium-high. Place the chicken skin side down and sear without moving until the skin is golden brown, about 10 minutes. Turn and cook the other side until lightly browned, about 5 minutes.
- Reduce heat to medium-low, and add 1/4 cup water to the skillet. Use a spatula or tongs to loosen any stuck bits. Stir the honey, lime juice, garlic and chile into the liquid around the chicken pieces. Cover with a lid or foil, and cook until the meat is cooked through, about 8 minutes. Uncover, raise the heat to high and cook until the sauce is thickened, about 2 minutes more.
- Toss the shallots with the sherry vinegar and parsley, and season with salt. Serve the chicken with the dressed shallots and spoon the pan sauce over everything.
CARAMELISED SHALLOTS
Tender, sticky shallots make a great side for your Sunday roast - and they're good for you too!
Provided by John Torode
Categories Dinner, Side dish
Time 40m
Number Of Ingredients 6
Steps:
- Heat oil in a large frying pan and cook shallots over a high heat for 5 mins. When they are golden, drain off and throw away the oil. Add the butter, bay and thyme and toss with seasoning. Cook for 5-8 mins, stirring so that the butter doesn't burn.
- Pour over the stock and cook until the shallots are tender and the sauce is reduced and sticky.
Nutrition Facts : Calories 81 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.22 milligram of sodium
CURTIS STONE'S HONEY-GLAZED CARROTS
This honey-glazed carrot recipe is courtesy of chef Curtis Stone and goes well with his Roast Loin of Pork.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees.
- Melt butter in a medium roasting pan over medium heat. Add carrots, shallots, and thyme; toss to coat. Season with salt and pepper.
- Transfer roasting pan to oven and roast, stirring occasionally, until carrots and shallots are tender, about 15 minutes.
- Transfer roasting pan to stove over medium heat; add honey and toss to coat. Season with salt and pepper and serve immediately.
GLAZED SHALLOTS
Steps:
- In a skillet just large enough to hold the shallots in a single layer, combine the shallots, wine, stock, sugar, salt and 2 tablespoons of the butter. Place over high heat, bring to a boil, lower to a simmer and cook, uncovered, until the liquid evaporates and the shallots are very tender, about 10 to 15 minutes.
- Raise heat to medium high and cook, shaking the pan frequently, until the shallots begin to brown and are coated with a thick syrup. Remove from heat and add the final tablespoon of butter, shaking the pan until it is melted and incorporated. Serve immediately.
MADEIRA-GLAZED SHALLOTS
Categories Side Christmas Fortified Wine Winter Shallot Bon Appétit Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 18
Number Of Ingredients 5
Steps:
- Melt butter in heavy large saucepan over medium heat. Add shallots; sauté until golden, about 10 minutes. Stir in Madeira, broth and honey. Simmer until shallots are tender and liquid is reduced to glaze, about 1 hour 10 minutes. (Glazed shallots can be made 1 day ahead. Cover and refrigerate. Rewarm over low heat, stirring often, before serving.)
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- Preheat oven to 400°. Heat butter in a large skillet over medium, swirling until foaming subsides. Arrange shallots in a single layer in skillet, flat or cut side down where possible. Season well with salt and cook, undisturbed, until deep golden brown underneath, about 5 minutes. Turn and cook until deep golden brown on the other side, about 5 minutes.
- Add vinegar and 1 cup water, then add thyme sprigs, chiles, and sugar and swirl skillet to combine. Bring liquid to a boil; reduce heat so liquid is at a simmer.
- Transfer skillet to oven and roast shallots, turning halfway through, until sauce is reduced to a glaze and a paring knife easily slides through centers, 35–40 minutes. Taste and season with more salt if needed.
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