Recipe Candied shallots

Échalotes confites
Preparation time:
Heat treatment time:
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Number of persons: Several
  • 1 kg d'échalotes
  • 100 g de beurre
  • 100 g d'huile
  • 3 branches de thym
  • 1 gousse d'ail

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1. Peel the shallots, then cut into quarters and halve.
2. ut 100g butter and 100g oil in a saucepan.
3. Place the chopped shallots in a bowl and mix with the thyme.
4. Crush a clove of garlic and add to the mixture.
5. Once the butter has melted, add the shallot/thyme mixture to the pan and cook for around 45 minutes, stirring often.

Tip: when the butter is frothy, reduce the temperature and stir occasionally.
6. Pour the mixture into your Le Parfait Super terrines and heat for 1 hour at 100°C. It will keep for several months.

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