When you think of Polish food images of beet soup, sour cream, dill, pirogies, and Kielbasa are easily conjured. However, what has been a pleasant surprise is some of the more continental aspects of Polish cuisine. The way in which these more synonymous ingredients share the stage with more traditional European fare. These glazed shallots are an excellent example of this. One could easily place these sweet-savoury shallots alongside a variety of continental cuisines.
1 lb blanched, peeled shallots
2 tbsp butter
2 tbsp sugar
1 cup stock
- Blanch and peel shallots.
- Brown the shallots in butter.
- Add sugar and cook until caramelized and brownish.
- Add stock, season with salt and pepper. Cover and simmer for 30 minutes.