Parsley Shallot Butter
I was searching at the Farmers Market for shallots and unable to find any so I finally asked one of my favorite vendors. He pointed to containers on the table filled with what appeared to be red onions.
Shallots! Shallots the size of baseballs! It’s a cook’s dream…I only have to peel three shallots instead of thirty. Either Gilligan’s Island radioactive vegetable seeds have been distributed, or they’re the result of using the incredible Cowsmo manure fertilizer from Wisconsin.
Shallots are in the allium family and the bulbs generally grow 2-3 cloves the size of your thumb (usually…). They’re often used in vinaigrettes and salads because they contribute allium flavor but are milder than onions or garlic. They’re also delectable when pickled or roasted.
Martha Stewart has a recipe for Shallot Parsley butter in her Hors d’Oeuvres Handbook, but she sautés the shallots and deglazes them with white wine. This sounds tasty too, but at the moment I like a little pique of the raw shallot in the butter.
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This savory spread would go well with:
- sandwiches and canapés with smoked or grilled lamb, beef or pork
- baked or mashed potatoes
- pasta
- fish
- grilled corn
- eggs
- steamed vegetables
Parsley Shallot Butter
Prep Time: 15 minutes
Soften to room temperature:
1 stick Butter
Mash in a bowl or mix in a food processor:
2 Tablespoons Shallot, minced
1-2 Tablespoons Parsley, finely chopped
the softened Butter
Optional: pinch of lemon zest
Mix until combined.
This can be made 3-4 days in advance and stored in the refrigerator, or rolled in a log, wrapped in plastic wrap and frozen.
On the left is the Smoked Pork Tenderloin with Parsley Shallot Butter and Star Anise Pickled Red Onions.
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This looks great — I have parsley and shallots from my CSA on hand now. My shallots are the size of red onions too!
Hey! I’ve got both shallots and parsley in the garden right now! I know what I’ll be doing….
Ahh well, I have the smaller-than-thumb-size version at the moment.
Instilled with inspiration, I shall get peeling.
Thank you, my dear.