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8 Echalion shallots, cut in half lengthways (about 400g)
1 tbsp caster sugar
1 sprig fresh rosemary
1 tbsp oil
1. Preheat the oven to 180ºC, gas mark 4. Melt the butter in a frying pan and, when foaming, add the shallots, sugar and rosemary.
2. Cook for about 5 minutes, stirring so that the shallots are coated in the butter. Stir in the oil then transfer the contents of the pan to a roasting tin and roast in the oven for 30 minutes.
Typical values per serving:
0.8g fibre, 0.8g protein