• Potatoes
• Carrots
• Parsnips
• Swede
• Beetroot
• Onions
• Leeks
• Cauliflower

These shallots are good with grilled or braised poultry or meat, especially turkey, pork, veal and beef. They are also excellent mixed with other braised or roasted vegetables, such as chestnuts, carrots or chunks of butternut squash.

Serves four to six
INGREDIENTS
50g/2oz/1/2 cup butter or 60ml/4 tbsp olive oil
500g/11/4lb shallots or small onions, peeled with root ends intact
15ml/1 tbsp golden caster sugar
30ml/2 tbsp red or white wine or port
150ml/1/4 pint/2/3 cup rich veal, chicken or beef stock or water
2-3 fresh bay leaves and/or 2-3 fresh thyme sprigs
salt and ground black pepper
chopped fresh parsley, to garnish (optional)

1. Heat the butter or oil in a large frying pan and add the shallots or onions in a single layer. Fry gently, turning occasionally, until lightly browned.
2. Sprinkle the sugar over the shallots and cook gently, turning the shallots in the juices, until the sugar begins to caramelize. Add the wine and port and let the mixture bubble for 4-5 minutes.
3. Add the stock, seasoning and herbs. Cover and cook for 5 minutes, then remove the lid and cook until the liquid evaporates and the shallots are tender and glazed. Adjust the seasoning and sprinkle with the parsley, if liked.

Variations

• Cook the shallots in butter or bacon fat with 90g/31/2oz pancetta, cut into thick strips.
• Use water or ham stock in place of the wine or port. Toss in 250-350g/9-12oz part cooked chestnuts in step 3. Cook for 5-10 minutes, then serve sprinkled with chopped flat leafed parsley.