Ingredients
85g butter
900g fresh shallots, peeled, with roots intact
6 tbsp SIDS RASPBERRY VINEGAR
SIDS SALT & PEPPER to taste
2 tbsp chopped fresh flat-leaf parsley
Directions
In a saucepan melt butter, add the shallots and SIDS RASPBERRY VINEGAR, then toss to coat. Cook for 10 minutes, tossing occasionally, until the shallots start to brown. Add SIDS SALT & PEPPER and toss well. Place the sauté pan in a 200°C oven and roast for 15-30 minutes, depending on the size of the shallots, until they are tender. Season, sprinkle with parsley and serve hot.
Delicious as a pizza topping served with your favourite vegetables or added to a salad.
