For when you need the perfect, carefree, 15-minute side dish.
SPECIAL EQUIPMENT:
(optional) Parchment paper to make a cartouche
INGREDIENTS:
4 shallots
1 tbsp cold butter
salt and pepper
1/4 c dry white wine (I used a chardonnay, but a pino grigio would also work)
about 1/5th of a Novelty Farming cara cara orange, zest and juice
For garnish
2 torn mint leaves
Set a sauté pan over medium-high heat. Slice shallots in half from top to bottom. Remove the outer most layer to get rid of the skin. Add butter to pan to melt. Then add shallots face down. Cook until they have developed color, about 3-5 minutes. Flip shallots and sprinkle with salt and pepper. Add wine to pan. Cover loosely with a lid or completely with a cartouche. Reduce heat to medium low and let simmer for 5-10 minutes (depending on how soft you want the shallots). Add a tbsp more wine at a time if needed during simmering. Remove shallots from pan and on to serving dish. Add some orange juice and zest on top and garnish with torn mint leaves. Enjoy.
Prep time = 1 min | Cook time = 15 minutes | Serves about 4
Jessie's tips:
This can also be done with leeks! I used this exact same method with the whites of leeks when I made dinner for my in-laws. I haven't tried it, but I imagine it would also be good with bok choy too.
For an alcohol-free version, you can swap the wine with the same amount of low sodium chicken broth plus a splash of apple cider vinegar (ACV). The ACV will give the dish a similar acidity that the wine brings.
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