Best 7 Crispy Shallots Ina Garten Back To Basics Recipes

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Crispy shallots are a delicious and versatile ingredient that can be used in many different dishes. They are easy to make at home, and they are a great way to add a bit of extra flavor and crunch to any dish. This article will discuss the best ways to cook crispy shallots, and will provide a few recipes that use this delicious ingredient. We'll cover all the essential techniques for making crispy shallots, including the best type of shallots to use, how to slice them properly, and the optimal cooking temperature and time. Additionally, we'll explore creative ways to incorporate crispy shallots into your favorite dishes, from salads and sandwiches to soups and stews.

Let's cook with our recipes!

MASHED YELLOW TURNIPS WITH CRISPY SHALLOTS



Mashed Yellow Turnips with Crispy Shallots image

Provided by Ina Garten

Categories     side-dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 8

1 1/2 cups light olive or vegetable oil
3 tablespoons unsalted butter
5 to 6 shallots, peeled and sliced into thin rings
2 large yellow turnips (rutabagas), about 4 pounds total
Kosher salt
1 cup whole milk
6 tablespoons (3/4 stick) salted butter
1/2 teaspoon freshly ground black pepper

Steps:

  • Heat the oil and unsalted butter in a saucepan over medium-low heat until it reaches 220 degrees F. Reduce the heat to low, add the shallots, and cook until they are a rich golden brown, 30 to 40 minutes. The temperature should stay below 260 degrees F. Stir the shallots occasionally to make sure they brown evenly. Remove them from the oil with a slotted spoon, drain well, and spread out to cool on paper towels. Once they have dried and crisped, they can be stored at room temperature, covered, for several days.
  • Peel the turnips to remove the waxy skins and cut them into generous 1-inch chunks. Place them in a saucepan with water to cover and 1 teaspoon of salt. Bring to a boil and simmer, covered, until easily pierced by a paring knife, about 35 minutes. Drain.
  • In a separate saucepan, heat the milk and salted butter over low heat until the butter has melted and the milk just begins to simmer.
  • Puree the turnips in several batches in a food processor fitted with the steel blade. With the motor running, add the melted butter and milk in a steady stream. The turnips should be smooth.
  • Return the puree to the saucepan, season with 1 teaspoon salt and the pepper, and reheat, stirring, over medium heat. Serve piping hot, sprinkled generously with crispy shallots.

CRISPY SHALLOTS ( INA GARTEN BACK TO BASICS)



Crispy Shallots ( Ina Garten Back to Basics) image

This is for crisy shallots to serve on soup, steaks, in salads etc. Delicious addition. Must try. Ideally paired with roasted potato and leek soup by Ina Garten (see my public recipes for the recipe). This is from her Back to Basics cookbook in 2008. Enjoy! ChefDLH

Provided by ChefDLH

Categories     Onions

Time 55m

Yield 1/2 cup

Number Of Ingredients 3

1 1/2 cups olive oil or 1 1/2 cups vegetable oil
3 tablespoons unsalted butter
5 -6 shallots, peeled and sliced into thin rings

Steps:

  • Heat the oil and butter in a saucepan over medium-low heat until it reaches 220° on a candy thermometer.
  • Reduce the heat to low, add the shallots, and cook for 30 to 40 minutes, until they are a rich golden brown. The temperature should stay below 260 degrees. Stir the shallots occasionally to make sure they brown evenly.
  • Remove them from the oil with a slotted spoon, drain well and spread out to cool on paper towels.
  • Once they have dried and crisped, they can be stored at room temperature, covered, for several days.

CARAMELIZED SHALLOTS



Caramelized Shallots image

Provided by Ina Garten

Categories     appetizer

Time 45m

Yield 6 servings

Number Of Ingredients 8

6 tablespoons (3/4 stick) unsalted butter
2 pounds fresh shallots, peeled, with roots intact
3 tablespoons sugar
3 tablespoons good red wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley
Preheat the oven to 400 degrees F.

Steps:

  • Melt the butter in a 12-inch ovenproof saute pan, add the shallots and sugar, and toss to coat. Cook over medium heat for 10 minutes, tossing occasionally, until the shallots start to brown. Add the vinegar, salt, and pepper and toss well.
  • Place the saute pan in the oven and roast for 15 to 30 minutes, depending on the size of the shallots, until they are tender. Season to taste, sprinkle with parsley, and serve hot.

CARAMELIZED SHALLOTS



Caramelized Shallots image

Make and share this Caramelized Shallots recipe from Food.com.

Provided by Luby Luby Luby

Categories     Vegetable

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 10

6 tablespoons butter
2 lbs fresh shallots, peeled
3 tablespoons sugar
3 tablespoons red wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
2 tablespoons chopped fresh flat leaf parsley
salt
pepper
ground cayenne pepper

Steps:

  • Preheat oven to 400 degrees.
  • In a 12 inch ovenproof skillet melt the butter.
  • Add the shallots and sugar, tossing to coat.
  • Cook over medium heat for about 10 minutes, stirring occasionally until the shallots start to brown.
  • Add the vinegar, salt and pepper and toss well.
  • Place the skillet in the preheated oven and roast for 15-30 minutes, depending on the size of the shallots, until they are tender.
  • Season to taste, sprinkle with parsley and serve.

Nutrition Facts : Calories 235.8, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 246, Carbohydrate 31.9, Fiber 0.1, Sugar 6.3, Protein 4

DAVID TANIS'S CRISPY FRIED SHALLOTS



David Tanis's Crispy Fried Shallots image

These crispy shallot slices are fantastic sprinkled over chops and burgers, and just as good on salads or steamed vegetables. The trick is to start in cold oil and cook them slowly. They may be made several hours ahead, or even the day before. The flavorful cooking oil may be saved and used for other recipes.

Provided by David Tanis

Categories     quick

Time 25m

Yield About 3/4 cup

Number Of Ingredients 3

1 cup vegetable oil
3 large shallots, peeled and sliced lengthwise about 1/8-inch thick
Salt

Steps:

  • Put oil in a small saucepan. Add shallots and place pot over medium heat. Cook gently, stirring occasionally, for about 15 minutes (turn down heat if they seem to be coloring too quickly), until they gradually become brown.
  • Place a fine-meshed sieve over a bowl. Transfer shallots to sieve and let drain well. (Save oil for another purpose.) Blot shallots on paper towels. They will become crisp as they cool. Sprinkle lightly with salt.

Nutrition Facts : @context http, Calories 124, UnsaturatedFat 8 grams, Carbohydrate 10 grams, Fat 9 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 161 milligrams, Sugar 5 grams, TransFat 0 grams

CRISPY SHALLOTS



Crispy Shallots image

Provided by Bobby Flay

Categories     Side     Fry     Thanksgiving     Vegetarian     Quick & Easy     Shallot     Vegan     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6 to 8 as a garnish

Number Of Ingredients 4

2 cups canola oil
1 cup all-purpose flour
Kosher salt and freshly ground black pepper
6 large shallots, sliced into thin rings

Steps:

  • 1. Heat the oil in a medium saucepan until it reaches 360°F on a deep-fat thermometer.
  • 2. Put the flour on a large plate and season with salt and pepper. Working in batches, dredge the shallots in the flour. Transfer them to a large slotted spoon or spider and tap off the excess flour. Fry the shallots in batches, stirring a few times, until light golden brown and crisp, 30 to 45 seconds. Transfer with a slotted spoon to a plate lined with paper towels and season with salt and pepper.

CRISPY SHALLOTS AND GARLIC



Crispy Shallots and Garlic image

This gently-fried topping takes a little patience, but leaves you with sweet, aromatic, crunchy bits that will elevate salads, sandwiches, pasta or noodles. And the oil you fry it in also takes on terrific flavor - also great for drizzling on most anything you can think of.

Provided by Francis Lam

Categories     vegetables

Time 1h

Yield 1 1/2 cups fried shallots, plus 2 cups infused oil

Number Of Ingredients 4

8 medium shallots (1/2 pound), sliced 1/8-inch thick on a mandoline
2 cups vegetable oil
12 cloves garlic, sliced like the shallots
Salt

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.

Nutrition Facts : @context http, Calories 330, UnsaturatedFat 29 grams, Carbohydrate 11 grams, Fat 32 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 230 milligrams, Sugar 5 grams, TransFat 0 grams

Tips:

  • To make the shallots extra crispy, slice them thinly and fry them in hot oil until they are golden brown and crispy.
  • To make the shallots less greasy, drain them on paper towels after frying.
  • If you don't have a deep fryer, you can also fry the shallots in a large pot filled with oil.
  • Be careful not to overcrowd the pot when frying the shallots, or they will not cook evenly.
  • Once the shallots are cooked, season them with salt and pepper to taste.
  • Crispy shallots can be used as a topping for salads, soups, and pasta dishes. They can also be used as a garnish for cocktails.

Conclusion:

Crispy shallots are a delicious and versatile ingredient that can be used in a variety of dishes. They are easy to make and can be stored in a jar or container for up to two weeks. So next time you are looking for a way to add flavor and texture to your dish, reach for some crispy shallots!

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