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White Mallow Root with Shallot Confit
(0 votes)
Difficulty:
easy
Preparation:
30 min.
Preparation
ready in 1 hr
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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.
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