White Mallow Root with Shallot Confit
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Ingredients
for
4
- For the confit
- 10 shallots
- 4 Tbsps butter
- 1 ½ Tbsps brown sugar
- 200 milliliters Port wine
- 60 milliliters Orange juice
- 2 Tbsps dark balsamic vinegar
- For the vegetables
- 800 grams White root
- 150 milliliters Vegetable broth
- salt
- freshly ground peppers
- 2 Tbsps scallions
Preparation steps
1.
For the confit: Peel shallots, chop finely and sauté in 2 tablespoons melted butter in a pot. Sprinkle with sugar and caramelize. Then pour in wine and juice and gently simmer for about 20 minutes.
2.
For the vegetables: Peel and rinse white mallow root and cut into 3 cm (approximately 1 inch) long pieces. In a saucepan, melt remaining butter and sauté vegetables. Pour in broth over vegetables, cover and cook until tender for about 8-10 minutes. If necessary, add some more broth.
3.
Season confit to taste with vinegar, salt and pepper. Also season vegetables with salt and pepper, sprinkle with chopped chives and serve with confit.
App Download
Current Recipe Search
