You may recall my recent fascination with fried leeks. Well, it's happened again with another onion-like vegetable that has historically only rarely appeared in Cole's Kitch: the shallot.*
*I think the only shallot I've used in the past played a part in a salad vinaigrette.
As was the case with the fried leeks, these shallots could be put on just about anything - a garnish on other veggies, salads, soups. (An idea for doubling-up on shallots: mince half and use in your salad vinaigrette and fry up the other half to garnish the salad. Double yum!) The green bean-shallot pairing was inspired by a recipe my mom had clipped from a magazine (I'd cite it here, except that the source had been clipped away, so I'm not sure exactly when or where it came from). Here's what I did:
Serves 2-3
1/2 pound green beens, rinsed and trimmed
1 shallot, thinly sliced
1/3 c. vegetable oil
1 tsp. butter
sea salt
Heat oil in a large pot (to make cleanup easier by keeping any oil splatter contained in the pot) over medium-high heat. Once the oil is hot enough to sizzle in response to a drop of water, add shallots. Cook until shallots are deep golden brown, about 3 minutes. Remove with a fork or slotted spoon onto paper towels.
Steam the green beans in a vegetable steamer over medium heat until crisp tender. Drain and return to pan with butter. Saute until butter is melted. Season with sea salt.
Serve green beans topped with fried shallots.
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