Crispy Shallots And Garlic Recipes

GARLIC MASHED POTATOES WITH CRISPY FRIED SHALLOTS

Steps:

• Put the potatoes in a large saucepan and fill with water to cover by 1 inch. Salt the water until it tastes salty. Bring to a boil over medium heat and cook until potatoes are tender when pierced with the tip of a knife, 25 to 30 minutes. Drain in a colander, shaking off the excess water. Return the potatoes to the pot.
• Combine the clarified butter and garlic in a small saucepan over medium-low heat. Gently roast until the garlic is soft and lightly golden, taking care not to let the cloves brown too much, 10 to 15 minutes. Add the milk, bring to a simmer over medium heat and then remove the pan from the heat. With a slotted spoon, transfer the garlic cloves to the drained potatoes.
• Break down the potatoes and roasted garlic slightly using a potato masher. Pour in the hot milk-butter mixture and mash until combined and smooth. Season to taste.
• Heat 1 inch of oil to 350 degrees F in a high-sided pan.
• In a small bowl, soak the sliced shallots in the buttermilk. Place the rice flour in a medium bowl and season with salt and pepper. Using tongs, transfer the shallots from the buttermilk to the rice flour and toss to coat. Fry the shallots in batches until just golden brown, 2 to 3 minutes. With a slotted spoon or spider, remove to a paper-towel-lined plate to drain.
• To serve, mound the mashed potatoes in a serving bowl and sprinkle with the fried shallots.

CRISPY SHALLOTS AND GARLIC

Steps:

• Add the shallots and oil to a large saucepan. Cook over high heat, stirring occasionally, until the oil bubbles intensely, about 7 minutes; turn heat to medium-low to maintain a spirited simmer. 6 minutes later, add the garlic. Cook, stirring often, and more frequently as it darkens, until the shallots turn from sticky to fluffy and medium golden brown, 20 to 25 minutes later.
• Strain, keeping the oil, and drain the shallots and garlic in one layer on a paper-towel-lined baking sheet. Season with salt, and let cool until crisp. Fried chips will hold in an airtight container for 3 days, or for 2 months in the refrigerator. The oil, which is great for dressings or drizzling, holds for 2 months in the refrigerator.

BUTTER-FRIED SPROUTS WITH CRISPY SHALLOTS & ALMONDS

Steps:

• Heat the oil in a frying pan over a low heat. Fry the shallots, stirring for 10 mins until golden and brown at the edges. Add the garlic and almonds. Fry for 5 mins more until the garlic is golden. Tip into a bowl.
• Melt the butter, and stir-fry the sprouts for 10 mins until softened and starting to brown, adding a splash of water if they start to catch. Season. Toss with half the shallot and almond mix, tip into a dish, then scatter over the other half.

CRISPY ROASTED BRUSSELS SPROUTS AND SHALLOTS

Steps:

• Heat oven to 450 degrees. In a medium bowl, toss together brussels sprouts, shallots, olive oil and salt. Evenly divide brussels sprouts mixture between two rimmed 13-by-18-inch baking sheets, spreading everything into one layer. Top with thyme sprigs.
• Roast, stirring once, until brussels sprouts and shallots are tender, golden and lightly charred in spots, 20 to 25 minutes.
• Meanwhile, in a small bowl, mix together garlic, Worcestershire and lemon juice.
• As soon as brussels sprouts emerge from oven, immediately drizzle with Worcestershire dressing, tossing to combine. Taste and add more salt, lemon juice, or Worcestershire if needed. Top with grated Parmesan if you like and serve immediately.