Sweet and Sour Shallots

Michael Anthony Shares his recipe for sweet and sour shallots from his cookbook, 'V is for Vegetable.'
Contributor
Sweet and Sour Shallots

Maura McEvoy

This amazing condiment can enliven grilled, fried, steamed, and raw foods. It enhances and amplifies the shallots’ inherent qualities. Since the shallots are cooked with vinegar, the condiment keeps for a long time and is a great homemade preparation to brighten all sorts of dishes, such as fried oysters.

V Is for Vegetables recipes courtesy Little, Brown and Company Copyright © 2015 by Michael Anthony and Dorothy Kalins Ink, LLC.

156
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 1/4 Pound shallots, finely chopped
  • 1 Cup port
  • 1 Cup red wine vinegar
  • Salt and pepper, to taste

Directions

Combine the shallots, port, vinegar, salt, and pepper in a medium saucepan. Simmer, stirring occasionally, until the liquid is evaporated, about 45 minutes. Let cool, then transfer to a covered container. The shallots will keep, refrigerated, for about 2 weeks.

Shallot Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Shallot Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.

Nutritional Facts

Total Fat
0.2g
0.3%
Sugar
13g
N/A
Protein
4g
7%
Carbs
28g
9%
Vitamin A
0.2µg
N/A
Vitamin B6
0.5mg
24.6%
Vitamin C
12mg
19%
Vitamin K
2µg
3%
Calcium
61mg
6%
Fiber
5g
19%
Folate (food)
48µg
N/A
Folate equivalent (total)
48µg
12%
Iron
2mg
12%
Magnesium
36mg
9%
Niacin (B3)
0.3mg
1.7%
Phosphorus
93mg
13%
Potassium
530mg
15%
Sodium
530mg
22%
Zinc
0.6mg
4.1%