Shallot-Lemon Confit Recipe

Shallot-Lemon Confit


*  1 pound small or medium shallots, peeled
* 1/4 cup vegetable oil
* 12 coriander seeds
* 6 whole black peppercorns
* 2 garlic cloves, halved
* Zest of 4 lemons, julienned
* Juice of 2 lemons
* 1 celery rib, finely chopped
* 1 bay leaf
* 1 thyme sprig
* 1 parsley sprig
* 1 teaspoon sugar
* 1 large scallion, julienned
* Salt 

How to make Shallot-Lemon Confit

In a medium saucepan of boiling water, blanch the shallots for 3 minutes; drain. Return the shallots to the pan, add the oil, coriander seeds, peppercorns, garlic, lemon zest and juice, celery, bay leaf, thyme, parsley and sugar and simmer over moderately low heat, stirring a few times, until the shallots are very tender, about 30 minutes. Fold in the scallion and season with salt.

(Recipe by Jean-Georges Vongerichten)

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