If buying loose shallots, choose bite-size ones.
- Portion size 20 servings
- Credits : Canadian Living Magazine: June 2010
Ingredients
Method
Peel shallots, leaving top and tail ends intact. In saucepan, bring 2 cups (500 mL) water, 2 tbsp (30 mL) of the vinegar and half of the salt to boil. Add shallots; cover and simmer until tender, about 15 minutes. Drain and let cool enough to handle. Remove outer skin; trim ends. (Cut very large shallots in half if desired.)In bowl, whisk together oil, dill, pepper and remaining vinegar and salt; add shallots, tossing to coat. Let stand for 1 hour or cover and refrigerate for up to 24 hours. Bring to room temperature before serving.
Nutritional facts Per shallot: about
- Sodium 60 mg
- Protein 1 g
- Calories 24.0
- Total fat 1 g
- Potassium 67 mg
- Cholesterol 0 mg
- Saturated fat trace
- Total carbohydrate 3 g
%RDI
- Iron 2.0
- Folate 2.0
- Calcium 1.0
- Vitamin A 2.0
