Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Shallot Puree
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- #46563
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
3 shallot bulbs, peeled and chopped
1/2 cup olive oil
directions
Puree the shallot with the olive oil. Drizzle a little clear olive oil over the top of the puree and refrigerate overnight or for up to a week if desired.
You can store this puree in the refrigerator for up to three weeks without significant loss of flavor.
added by
TexasMary
nutrition data
Nutritional data has not been calculated yet.
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