Caramelized Shallots and Walnuts
Photo: Annabelle Breakey; Styling: Karen Shinto
This side dish is simultaneously sweet and savory, like a relish that's served warm. The crunchy walnuts and silky, smooth shallots work especially well with a beef rib roast.
How to Make It
Step 1
1
In a large frying pan over medium-high heat, melt butter. Add shallots and sprinkle with salt. Cook, stirring occasionally, until shallots are well browned all over, about 20 minutes.
Step 2
2
Add walnuts, Vin Santo, and thyme. Bring to a boil, then reduce heat to low, cover, and simmer until shallots are tender, about 5 minutes. Uncover, turn heat to medium-high, and cook until liquid is reduced and almost completely evaporated. Serve warm.
Step 3
3
* Vin Santo is sold at liquor stores; substitute Madeira, Marsala, Port, or any other sweet wine, if you prefer.
Step 4
4
Note: Nutritional analysis is per serving.
Ingredients
1/4 cup butter
2 pounds shallots, trimmed and peeled
1/2 teaspoon salt
1 cup walnut halves
1 cup Vin Santo (Italian dessert wine*)
5 sprigs fresh thyme
Directions
Step 1
1
In a large frying pan over medium-high heat, melt butter. Add shallots and sprinkle with salt. Cook, stirring occasionally, until shallots are well browned all over, about 20 minutes.
Step 2
2
Add walnuts, Vin Santo, and thyme. Bring to a boil, then reduce heat to low, cover, and simmer until shallots are tender, about 5 minutes. Uncover, turn heat to medium-high, and cook until liquid is reduced and almost completely evaporated. Serve warm.
Step 3
3
* Vin Santo is sold at liquor stores; substitute Madeira, Marsala, Port, or any other sweet wine, if you prefer.
Step 4
4
Note: Nutritional analysis is per serving.
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