Golden shallots make a beautiful garnish - they add a bit of crunch and a touch of sweetness.
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These can be stored at room temperature but they will not stay crispy, whether covered or not. Unfortunately they are best cooked close to the time you use them...sort of like onion rings really...just really small ones :-)
BTW - nice to see you in the forum Divina, we have all missed you. Cheers!
Indeed, fried shallots can be used in a salad. Really they can be used in many dishes to add extra flavor and texture. I often put them in rice and/or dhals just before serving.
As for a recipe for fried beetroot, we do not have a recipe for this. You might try doing an online search, I am sure you will find many recipes there. Honestly though, it is just thinly sliced beetroot that are deep fried. Cheers!
p.s. okay i did a quick search for you...here are a few links for you.
This one is from Thomas Keller - just follow the instructions for the beets, which is further down in the recipe/page.
I love to recieve these as a garnish when in a restaurant (I would order a side dish if possible). If I try these at home can I use ANY onions that are thinly sliced? Shallots are so expensive. And does it have to be grapeseed oil for frying?