Shallot-Lemon Confit

Name: Shallot-Lemon Confit
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 10
Cuisine: Global
Ingredients: 1 bay leaf; 6 whole black peppercorns; 1 rib celery rib, finely chopped; 12 coriander seeds; 2 garlic cloves, halved; 2 Juice of lemons; 4 Zest of lemons, julienned; 1 parsley sprig; 10 servings Salt; 1 large scallion, julienned; 454 grams or medium shallots, peeled; 1 teaspoon sugar; 1 thyme sprig; 59 milliliters vegetable oil

Shallot-Lemon Confit is a gluten free and vegan side dish. One portion of this dish contains around 1g of protein, 6g of fat, and a total of 89 calories. This recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 10. From preparation to the plate, this recipe takes around 50 minutes. If you have parsley sprig, peppercorns, vegetable oil, and a few other ingredients on hand, you can make it.

Instructions

In a medium saucepan of boiling water, blanch the shallots for 3 minutes; drain. Return the shallots to the pan, add the oil, coriander seeds, peppercorns, garlic, lemon zest and juice, celery, bay leaf, thyme, parsley and sugar and simmer over moderately low heat, stirring a few times, until the shallots are very tender, about 30 minutes. Fold in the scallion and season with salt.

Ingredients you will need

Whole Coriander Seeds