SHALLOT PUREE RECIPES

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SHALLOT PUREE - BIGOVEN



Shallot Puree - BigOven image

""

Total Time 30 minutes

Prep Time 30 minutes

Yield 1

Number Of Ingredients 3

3 Shallot, bulbs, peeled,
chopped
1/2 c Oil, olive

Steps:

  • "Puree the shallot with 1/2 cup of olive oil. Drizzle a little clear olive oil over the top of the puree and refrigerate overnight or for up to a week if desired. You can store this puree in the refrigerator for up to three weeks without significant loss of flavor. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Masataka Kobayashi, Masas, Vintage Court Hotel, : San Francisco, CA File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip"

Nutrition Facts : Calories 955 calories, FatContent 108 g, CarbohydrateContent 0 g, CholesterolContent 0 mg, FiberContent 0 g, ProteinContent 0 g, SaturatedFatContent 14.91264 g, ServingSize 1 1 Cup (108g), SodiumContent 2.16 mg, SugarContent 0 g, TransFatContent 2.92464000000001 g

CARROT SHALLOT PUREE RECIPE - GRACE PARISI | FOOD & WINE



Carrot Shallot Puree Recipe - Grace Parisi | Food & Wine image

Cooking carrots can as much as double the amount of beta-carotene they provide.Plus: More Vegetable Recipes and Tips

Provided by Grace Parisi

Yield MAKES ABOUT 1 1/2 CUPS

Number Of Ingredients 5

1 pound carrots (thickly sliced)
1 large shallot (minced)
1 tablespoon extra-virgin olive oil
Salt
Freshly grated nutmeg

Steps:

  • In a medium saucepan, cover the carrots with water and simmer over moderate heat until tender, about 20 minutes. Drain, reserving the liquid.
  • In a skillet, sauté the shallot in the oil over moderately low heat until softened, about 7 minutes. Transfer to a food processor with the carrots and 1/3 cup of the cooking liquid and process until smooth. Transfer to a bowl, season with salt and nutmeg and serve.

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SHALLOT PUREE - BIGOVEN
""
From bigoven.com
Reviews 0
Total Time 30 minutes
Cuisine American
Calories 955 calories per serving
  • "Puree the shallot with 1/2 cup of olive oil. Drizzle a little clear olive oil over the top of the puree and refrigerate overnight or for up to a week if desired. You can store this puree in the refrigerator for up to three weeks without significant loss of flavor. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Masataka Kobayashi, Masas, Vintage Court Hotel, : San Francisco, CA File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip"
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