Wine-marinated shallots

Wine-marinated shallots

By
From
Under the Walnut Tree
Photographer
Fanny Bergenström

Another tasty and versatile side dish for buffets.

Ingredients

Method

  1. Peel about 250 g shallots and place them in a saucepan. Combine 2 tablespoons tomato paste (concentrated purée), 200 ml white wine, 3 tablespoons olive oil, 1 tablespoon honey, 1 tablespoon balsamic vinegar, 1 teaspoon salt and 2 teaspoons dried thyme, and pour it over the shallots. Bring to the boil, lower the heat, then cover and simmer slowly over low heat for 15 minutes. Season with salt. Serve chilled.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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