Ingredients
Scale
- 500 g shallots
- 50 g butter (unsalted)
- 1 tbsp miso paste
- 1 tbsp cooking oil
- 200 ml water
Instructions
- Peel and cut off both ends of the shallots, you then need to slice them lengthways so you’ve you have two flat sides (2 halves) which will face down on the pan to caramelise. Do this for all the shallots.
- Preheat a large sauté pan on a medium high heat (7 on my induction burner) and add the butter and a splash of oil. Once melted, add the shallots flat face down.
- Let these fry and caramelise for 4-5 minutes or until brown.
- Once caramelised, add the water and the miso paste and stir to dissolve. Add a lid and reduce the heat to low and braise the shallots in the liquor for 15-20 mins or until tender.
- Drain the shallots and add to a blender or a tall sided container and use a hand blender to blend until completely puréed.
- Now pass the purée through a very fine sieve (you really want a very fine sieve for a good purée). Season to taste (note that you won’t need much salt as the miso paste is salty)
- You can use this as is but if you want a proper restaurant quality purée, it’s best to put the mixture on a low heat and reduce until you have a purée that can hold its shape once on a plat. For me this took 30-40 minutes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Cuisine: French