Stoemp With Caramelized Shallots Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CARAMELIZED SHALLOTS

Leftover shallots will keep for several days in the refrigerator and can be used in omelets, pizzas, sautes, and sandwiches.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 5



Caramelized Shallots image

Steps:

  • Peel shallots and cut lengthwise into 1/8-inch slices.
  • Heat oil in a small saute pan over medium heat. Add the butter and shallots. Sprinkle with sugar and add salt and pepper to taste.
  • Cook shallots until they begin to brown evenly, then turn heat down to low and continue to cook until very soft, about 10 minutes. Serve at room temperature.

10 large or 15 small shallots
1 teaspoon olive oil
1 teaspoon unsalted butter
1 teaspoon sugar
Salt and freshly ground pepper

CARAMELIZED SHALLOTS

Provided by Ina Garten

Categories     appetizer

Time 45m

Yield 6 servings

Number Of Ingredients 8



Caramelized Shallots image

Steps:

  • Melt the butter in a 12-inch ovenproof saute pan, add the shallots and sugar, and toss to coat. Cook over medium heat for 10 minutes, tossing occasionally, until the shallots start to brown. Add the vinegar, salt, and pepper and toss well.
  • Place the saute pan in the oven and roast for 15 to 30 minutes, depending on the size of the shallots, until they are tender. Season to taste, sprinkle with parsley, and serve hot.

6 tablespoons (3/4 stick) unsalted butter
2 pounds fresh shallots, peeled, with roots intact
3 tablespoons sugar
3 tablespoons good red wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley
Preheat the oven to 400 degrees F.

CARAMELIZED SHALLOTS

Provided by Ina Garten

Categories     side-dish

Time 50m

Yield 6 servings

Number Of Ingredients 7



Caramelized Shallots image

Steps:

  • Preheat the oven to 400 degrees F.
  • Melt the butter in a 12-inch ovenproof saute pan, add the shallots and sugar, and toss to coat. Cook over medium heat for 10 minutes, tossing occasionally, until the shallots start to brown. Add the vinegar, salt, and pepper and toss well.
  • Place the saute pan in the oven and roast for 15 to 30 minutes, depending on the size of the shallots, until they are tender. Season, to taste, sprinkle with parsley, and serve hot.

6 tablespoons (3/4 stick) unsalted butter
2 pounds fresh shallots, peeled, with roots intact
3 tablespoons sugar
3 tablespoons good red wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley

CARAMELIZED SHALLOTS

Provided by Food Network

Yield 6 to 8 servings.

Number Of Ingredients 6



Caramelized Shallots image

Steps:

  • Preheat the oven to 350 degrees.
  • Peel the papery skin off the shallots, being careful to leave them whole as whole as possible.
  • Put the butter into a saute pan over medium heat until it begins to bubble. Add the shallots, shaking the pan to coat them with butter, and brown on all sides until nicely caramelized to a rich, golden brown color. This will take about 6 to 8 minutes. Sprinkle with the sugar, add the salt, pepper, and stock, and bring to a boil. Pour the contents of the saute pan into a casserole or baking dish. Place into the oven for 20 minutes.
  • Check after 10 minutes to stir the contents of the dish and to ensure that the liquid has not evaporated. If it has, add several tablespoons of water to keep the dish moist until the shallots have cooked completely.
  • After the shallots have roasted for 20 minutes, the liquid will have evaporated and the shallots should be caramelized to a rich dark golden brown color and should be tender when pierced with a knife.

16 to 24 large shallots, about 1 pound (small onions may be substituted)
3 tablespoons unsalted butter
3 tablespoons sugar
1/2 teaspoon salt
Freshly ground black pepper to taste
1/4 cup chicken stock

CARAMELIZED SHALLOT PASTA

This pasta is all about the shallots, cooked down in a bath of olive oil to a jammy, caramelized paste. Tomato paste is there for tanginess, and anchovies for saltiness, but they serve more as background flavors to the sweetness of the shallot. This recipe makes enough caramelized shallot mixture for a double batch of pasta, or simply keep it refrigerated to spoon over fried eggs, or to serve underneath crispy chicken thighs or over roasted root vegetables like carrots or sweet potatoes.

Provided by Alison Roman

Categories     dinner, weekday, pastas, main course

Time 40m

Yield 4 servings

Number Of Ingredients 10



Caramelized Shallot Pasta image

Steps:

  • Heat olive oil in a large heavy-bottomed Dutch oven over medium high. Add shallots and thinly sliced garlic, and season with salt and pepper. Cook, stirring occasionally, until the shallots have become totally softened and caramelized with golden-brown fried edges, 15 to 20 minutes.
  • Add red-pepper flakes and anchovies. (No need to chop the anchovies; they will dissolve on their own.) Stir to melt the anchovies into the shallots, about 2 minutes.
  • Add tomato paste and season with salt and pepper. Cook, stirring constantly to prevent any scorching, until the tomato paste has started to cook in the oil a bit, caramelizing at the edges and going from bright red to a deeper brick red color, about 2 minutes. Remove from heat and transfer about half the mixture to a resealable container, leaving the rest behind. (These are your leftovers to be used elsewhere: in another batch of pasta or smeared onto roasted vegetables, spooned over fried eggs or spread underneath crispy chicken thighs.)
  • To serve, cook pasta according to package instructions in a large pot of salted boiling water until very al dente (perhaps more al dente than usual). Transfer to Dutch oven with remaining shallot mixture (or a skillet if you are using the leftover portion) and 1 cup pasta water. Cook over medium-high heat, swirling the skillet to coat each piece of pasta, using a wooden spoon or spatula to scrape up any bits on the bottom, until pasta is thick and sauce has reduced and is sticky, but not saucy, 3 to 5 minutes.
  • In a small bowl, combine parsley and finely chopped garlic clove, and season with flaky salt and pepper. Divide pasta among bowls, or transfer to one large serving bowl, and top with parsley mixture and a bit more red-pepper flakes, if you like.

1/4 cup olive oil
6 large shallots, very thinly sliced
5 garlic cloves, 4 thinly sliced, 1 finely chopped
Kosher salt and freshly ground black pepper
1 teaspoon red-pepper flakes, plus more to taste
1 (2-ounce) can anchovy fillets (about 12), drained
1 (4.5-ounce) tube or (6-ounce) can of tomato paste (about 1/2 to 3/4 cup)
10 ounces pasta
1 cup parsley, leaves and tender stems, finely chopped
Flaky sea salt

CARAMELIZED SHALLOTS

For a luxurious vegetable side-dish try this recipe for whole shallots glazed with butter, sugar, wine and stock.

Provided by English_Rose

Categories     Onions

Time 50m

Yield 4 serving(s)

Number Of Ingredients 5



Caramelized Shallots image

Steps:

  • In a heavy-based saucepan, heat the butter with the sugar until the sugar has melted.
  • Add the shallots and mix well.
  • Add the stock and wine, bring to the boil, reduce the heat to very low, cover and simmer for 15-20 minutes over a low heat, stirring now and then.
  • Uncover the pan and simmer for a further 10 minutes until the shallots are tender and glazed.
  • For Vegetarian use only the vegetable stock.

Nutrition Facts : Calories 231.2, Fat 11.8, SaturatedFat 7.4, Cholesterol 31.1, Sodium 124.8, Carbohydrate 26.6, Sugar 6.8, Protein 3.5

2 ounces butter
2 tablespoons sugar
1 lb shallot, peeled
1/3 cup chicken stock or 1/3 cup vegetable stock
1/3 cup white wine

CARAMELIZED SHALLOTS

I forget that shallots even exist. I always reach for an onion instead. In the name of trying something different, I caramelized some shallots to top a veggie burger. These were sweet and tangy with a hint of balsamic vinegar. I used oil instead of butter to lighten up the recipe.

Provided by Diet It Up

Categories     < 30 Mins

Time 25m

Yield 1 cup

Number Of Ingredients 5



Caramelized Shallots image

Steps:

  • In a large skillet, heat oil over medium heat. Add shallots with a pinch of salt.
  • Cook, stirring occasionally for 5 minutes, then add the thyme.
  • Lower temperature and continue to cook until shallots are light gold and melted, about 15 more minutes.
  • Stir in the balsamic vinegar and cook for an additional 5 minutes.
  • Serve at room temperature.

Nutrition Facts : Calories 470.3, Fat 27.3, SaturatedFat 3.8, Sodium 39, Carbohydrate 54, Fiber 0.2, Protein 8.1

2 tablespoons olive oil
2 cups shallots, finely sliced
kosher salt & freshly ground black pepper
1 1/2 teaspoons fresh thyme, chopped
1 -2 tablespoon balsamic vinegar

BELGIAN STOEMP AUX CAROTTES (CARROT MASHED POTATOES)

This is a popular side dish in Belgium. It usually goes with blood sausage (boudin) or strips of bacon, but I often serve it with sautéed chicken. Go easy on the cream, you want it to have more substance than smooth mashed potatoes.

Provided by Belgicook

Categories     Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8



Belgian Stoemp Aux Carottes (Carrot Mashed Potatoes) image

Steps:

  • Heat a small skillet over high heat.
  • Add the bacon and sauté for 5 minutes until the bacon bits are well colored.
  • Remove from heat and set aside.
  • Bring a large pot of salted water to a boil.
  • Add potatoes and carrots.
  • Cook for 20 to 25 minutes until the potatoes and carrots are well done or even slightly overdone (they will be easier to mash).
  • Drain the vegetables and place them in a salad bowl.
  • Mash the vegetables with a fork, a potato masher or any other manual ustensil. It is important not to use an electric mixer so that the texture remains chunky enough.
  • Add the bacon bits and let the diced pieces of butter melt on top of the mashed vegetables.
  • Add cream and nutmeg.
  • Season with salt and pepper.
  • Toss well and serve.

Nutrition Facts : Calories 426.9, Fat 31, SaturatedFat 16, Cholesterol 77.7, Sodium 653.8, Carbohydrate 32.2, Fiber 5.6, Sugar 5.5, Protein 7

500 g potatoes, peeled and diced into small chunks
300 g carrots, peeled and sliced
100 g bacon, cut into bits
50 g butter
100 ml heavy cream
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon nutmeg

CARAMELIZED SHALLOTS

Make and share this Caramelized Shallots recipe from Food.com.

Provided by Luby Luby Luby

Categories     Vegetable

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 10



Caramelized Shallots image

Steps:

  • Preheat oven to 400 degrees.
  • In a 12 inch ovenproof skillet melt the butter.
  • Add the shallots and sugar, tossing to coat.
  • Cook over medium heat for about 10 minutes, stirring occasionally until the shallots start to brown.
  • Add the vinegar, salt and pepper and toss well.
  • Place the skillet in the preheated oven and roast for 15-30 minutes, depending on the size of the shallots, until they are tender.
  • Season to taste, sprinkle with parsley and serve.

Nutrition Facts : Calories 235.8, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 246, Carbohydrate 31.9, Fiber 0.1, Sugar 6.3, Protein 4

6 tablespoons butter
2 lbs fresh shallots, peeled
3 tablespoons sugar
3 tablespoons red wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
2 tablespoons chopped fresh flat leaf parsley
salt
pepper
ground cayenne pepper

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



Caramelised shallots image

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

3 tbsp vegetable oil
600g shallots , peeled but left whole
25g butter
2 bay leaves
thyme sprig
500ml beef or veal stock

SHRIMP TARTLETS

Fill mini tart shells with a cream cheese mixture, then top with seafood sauce and shrimp for a picture-perfect look and delightful taste. This recipe makes a fantastic appetizer, and several make a fast, light meal. -Gina Hutchison, Smithville, Missouri

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 2-1/2 dozen.

Number Of Ingredients 9



Shrimp Tartlets image

Steps:

  • Beat the first 5 ingredients until blended. Place tart shells on a serving plate. Fill with cream cheese mixture; top with cocktail sauce and shrimp., Refrigerate until serving. If desired, sprinkle with parsley and serve with lemon wedges.

Nutrition Facts : Calories 61 calories, Fat 4g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 143mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.

1 package (8 ounces) cream cheese, softened
1-1/2 teaspoons Worcestershire sauce
1 to 2 teaspoons grated onion
1 teaspoon garlic salt
1/8 teaspoon lemon juice
2 packages (1.9 ounces each) frozen miniature phyllo tart shells
1/2 cup seafood cocktail sauce
30 peeled and deveined cooked shrimp (31-40 per pound), tails removed
Optional: Minced fresh parsley and lemon wedges

More about "stoemp with caramelized shallots recipes"

STOEMP (STAMPPOT) - TRADITIONAL BELGIAN RECIPE | 196 FLAVORS
Web Jun 25, 2020 The origin of this dish This dish gained its popularity during the 19th century when the ingredients were harvested by humble …
From 196flavors.com
3/5 (2)
Category Side Dish
Cuisine Belgian, Dutch
Total Time 1 hr 45 mins
stoemp-stamppot-traditional-belgian-recipe-196-flavors image


BEST STOEMP (FLEMISH VEGETABLE MASH) | SIMPLE. TASTY.
Web Flemish vegetable stoemp or stamppot: creamy savoy cabbage potato mash with sausages and bacon... Good old-fashioned Belgian comfort food! MY 10 MOST POPULAR RECIPES. ... Best Flemish Vegetable Stoemp …
From junedarville.com
best-stoemp-flemish-vegetable-mash-simple-tasty image


CARAMELIZED SHALLOTS - HEALTHY RECIPES BLOG
Web May 7, 2023 Preheat your oven to 400 degrees F. In a large oven-proof skillet, melt the butter over medium heat. Add the shallots, flat side down. Cook, turning occasionally, until the shallots are browned, about 10 …
From healthyrecipesblogs.com
caramelized-shallots-healthy-recipes-blog image


STOEMP WITH CARAMALISED SHALLOTS | RECIPES WIKI | FANDOM
Web Description A good filling type of vegetarian dish adding sweetening taste of Caramalised Shallots ! Ready within 40 minutes and enough for 5/6 servings. Ingredients 5 large …
From recipes.fandom.com


MOONSHRIMP BREWING SALTED CARAMEL STOUT - BEST GLUTEN FREE BEERS
Web This Salted Caramel Stout is packaged in 16.9 oz. bottles and has an ABV of 7%. I don’t know much about its ingredients, apart from the sea salt and vegan caramel, but I can …
From bestglutenfreebeers.com


CARAMELIZED SHALLOTS RECIPE - FOOD.COM
Web 1 tablespoon olive oil 8 large shallots, thinly sliced 2 tablespoons light muscovado sugar 1⁄2 cup red wine vinegar 2 teaspoons thyme, finely chopped kosher salt and black pepper …
From food.com


MASHED POTATOES WITH CARAMELIZED SHALLOTS (STOEMP MET SJALOTJES ...
Web Save this Mashed potatoes with caramelized shallots (Stoemp met sjalotjes / Stoemp avec échalottes) recipe and more from Everybody Eats Well in Belgium Cookbook: 250 …
From eatyourbooks.com


STOEMP WITH CARAMELIZED SHALLOTS - TEDHIKHEER
Web 1. In a large saucepan combine the potatoes, milk, 1 tablespoon of salt and enough cold water to just cover the potatoes. 2. Bring to a boil over a high heat.
From tedhikheer.com


INA GARTEN'S CARAMELIZED SHALLOTS – LEITE'S CULINARIA
Web Nov 10, 2019 Preheat the oven to 400°F (200°C). In a 12-inch (30-cm) ovenproof sauté pan or cast-iron skillet over medium heat, melt the butter. Add the shallots and sugar …
From leitesculinaria.com


ZUCCHINI RECIPES OUR READERS LOVE - THE NEW YORK TIMES
Web Jun 7, 2023 11 Zucchini Recipes Our Readers Love. Grilled, grated, sautéed and even caramelized: What can’t this summer squash do? 4. Sarah Jampel’s marinated zucchini …
From nytimes.com


SHRIMP AND CARAMELIZED SHALLOT PASTA — A FULL LIVING
Web Mar 18, 2021 Instructions. Heat a large cast iron skillet over medium heat, add olive oil and then the shallots and garlic to cook in the oil. Season generously with salt, and cook, …
From afullliving.com


Related Search