that time of year
the autumn switch has been flipped around these parts and i couldn’t be happier with a few months of cooler climes ahead of us. the real excitement, however, is the promise of vegetables made for braising, roasting and for making soups with. so i took the first cool day of autumn to welcome them in.
i’ve wanted to braise shallots ala molly stevens for some time now and the final push came via the spilled milk podcast (have you listened to it yet? it’s a fortnightly riot, i tell you). i took in the concept of the recipe and adapted it to the two bunches of green sitting in the crisper.
the whole process is rather simple really, and why it took me so long to try i will never know. all it requires is the buttering of a baking dish and laying out the stalks along with water, flat leaf parsley, a squeeze of lemon, a sprinkle of pink salt and freshly ground pepper. the whole mess goes into the oven at 190˚c with a sheet of foil to create a little sauna until the shallots turn buttery soft. after about 30 minutes, i peeled back the sheet of foil to allow the juices caramelise just a bit more. they looked nothing like the spritely specimens you see above. rather they are wilty and become a tangled mess on your plate. all of which makes a mighty supper with a side of crunchy bread to mop up the juices.