Make a list of your favourite things by clicking on the heart. This will come in handy when placing your orders.
Start your favourites list now New to Abel & Cole? Sign up hereBack to the shop
Creamed Shallots & Chestnuts
When shallots are cooked slowly and gently they turn super sweet and tender. With a festive jumble of chestnuts and a generous dash of cream they are the perfect side to a roast dinner.
Ingredients
- 400g shallots
- 2 tbsp butter
- 2 garlic cloves
- A handful of thyme, leaves only
- 400g cooked chestnuts
- 227ml double cream
- 1 tbsp olive oil
- Sea salt and freshly ground pepper
Prep: 10 mins | Cook: 35 mins
Method
1. Pop the shallots in a heatproof bowl and pour over enough boiling water to cover them. Leave for 2-3 mins, then drain them (this helps make them easier to peel). Peel the shallots and slice them in half.
2. Melt 2 tbsp butter and 1 tbsp oil into a frying pan under a very low heat. Tumble the halved shallots into the pan. Sprinkle with a pinch of salt and pepper. Cover the pan with a lid and fry the shallots for 30 mins, stirring occasionally, till golden and tender.
3. Peel and finely chop the garlic cloves. Pick the thyme leaves. Roughly chop the chestnuts into small pieces. When the shallots have cooked for 30 mins, stir in the garlic, thyme and chestnuts. Continue to fry for 2 mins.
4. Pour 227ml double cream into the pan and stir well to combine. Warm through for a final 2-3 mins. Have a taste and add more salt and pepper if needed. Pour into a bowl and serve.
You'll need to log in to leave a rating & comment