Shallots with Rosemary
Appetizers | Kazakhstani cuisine
⏳ Time
40 minutes
🥕 Ingredients
5
🍽️ Servings
6
Description
Shallots with rosemary
Ingredients
- Shallot - 12 heads
- Dried Rosemary - 1 tablespoon
- Butter - 2.6 oz
- Flower Salt - 1 tablespoon
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Coarsely chop the rosemary sprigs.
Step 2
In a bowl, combine the butter, fleur de sel, rosemary, and pepper.
Step 3
Cut the unpeeled onions in half lengthwise. Generously spread a mixture of butter and rosemary on the cut sides, then reassemble the halves and wrap each onion in foil.
Step 4
Light the fire under the barbecue grill. Place the onions wrapped in foil and roast them over the coals for 30 minutes. Ten minutes before serving, unwrap the foil (check the onions for doneness by piercing them with a knife).
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.