Shallots are smaller than onions and have a milder flavour. They keep well, so it's worth buying a supply when you see them. Store them in a cool, dry place and use them up as soon as they show any signs of sprouting.
Their buttery sheen and sprinkling of parsley give these sweet-tasting little shallots plenty of eye-appeal.
700 g (1 1/2 lb) shallots, skinned
40 g (1 1/2 oz) butter
salt and pepper
chopped fresh parsley, to garnish
1. Put the shallots in a medium saucepan, cover with water and bring to the boil and cook for 5 minutes. Drain.
2. Melt the butter in a medium frying pan, add the shallots and season to taste. Cover and cook for about 10 minutes, until the shallots are tender and well glazed.
Turn into a warm serving dish and sprinkle with parsley.