Title: Shallot Roast
Categories: Vegetable Side
Yield: 2 Cups

16	md	Shallots
2	ts	Olive oil
1	c	Beef stock; defatted
		Salt & pepper to taste

Preparation: Before cooking, prepare shallots by peeling off the dry outer skins and slicing off the root. Shallots cook quickly, which makes them ideal for sauces. They are also often used in soups, stews and dips.

DIRECTIONS:

Preheat the oven to 450øF.

Peel the shallots and remove ends. Place shallots in a glass dish and add oil, turning them until they are lightly coated. Cover the dish tightly with aluminum foil and place in the oven.

Roast about 30 minutes, turning occasionally, until shallots are dark, soft and caramelized. Bring stock to a rolling boil, then place it in a blender or food processor. Add shallots and puree until thick and smooth.

Season with salt (if desired) and freshly ground pepper.

Makes about 1 1/2 to 2 cups.

Nutritional Information: per serving: 9 calories, NO fat, 12mg sodium, 1 g carbohydrates

Recipe card from Whole Foods Market

Formatted for your use by The WEE Scot -- paul macGregor

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