Organic Food Delivery

 

Roasted shallots with sage stuffing

Slice shallots in half length-ways. Make a small cut ½ cm up from the root all the way to, but not through, the last layer of the shallot. Gently pull out the centre layers so you're left with a cavity. Roughly chop the shallot you've removed with garlic, breadcrumbs, mustard, chopped sage and seasoning. This should be a loose, rough crumb. Pack the stuffing into the shallots. Place the remaining sage leaves in an oven proof dish and put the stuffed shallots on top. Add a splash of white wine and wrap the dish in tin foil. Cook in a hot oven (200c, gas 6) for 30 minutes. Remove foil and cook for a further 10 minutes. Garnish with parsley and serve.

Ingredients

  • 4 torpedo shallots
  • 2 slices of stale bread
  • 1 clove of garlic, finely chopped
  • 1tsp wholegrain mustard
  • Roughly six sprigs of sage, half chopped, the rest left on the stem
  • A splash of white wine or stock
organic dinner illustration

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