The Northern Express Herald
Braised banana shallots and leeks with a red wine vinegar glaze
for 4 people
Shallots are now widely available and recently a new variety has made it onto supermarket shelves. This is the torpedo-shaped banana shallot, used in this recipe, that is longer than the traditional varieties and perhaps a little milder. Shallots are great in casseroles and slow cookers because, unlike onions, they don't require initial sautéing to rid them of any raw flavour.
Ingredients
| 8 | Shallots, use banana shallots (Main) |
| 1 | Leek, large |
| 3 Tbsp | Olive oil |
| ½ cup | Red wine vinegar |
| ¼ cup | Caster sugar |
| 1 to garnish | Fresh rosemary |
Directions
- Peel and top and tail the shallots. Wash the leek well and cut the white end into 3cm rounds.
- Heat the oil in a non-stick frying pan. Add the shallots and leek. Season with salt and pepper. Cover the cook on low heat for 5 minutes. Turn the vegetables over and continue to cook for about 10 minutes, until tender.
- Meanwhile, bring the red wine vinegar and sugar to the boil, stirring to dissolve the sugar. Simmer until slightly thickened. Pour over the shallots and leek and garnish with rosemary sprigs.