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Martha Stewart Member
Rating: Unrated
08/25/2013
Making this for the second time, delish. The shallots baking make the house smell wonderful!
Back to Salt-Baked Shallot and Tarragon Creme Fraiche
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Recipe Summary
prep: 25 mins
total: 1 hr 45 mins
Yield: Makes 3 1/4 cups
Ingredients
Ingredient Checklist
8 medium-size shallots (about 1 pound), left unpeeled
About 3/4 cup coarse salt, for baking dish, plus 1 1/2 teaspoons, for seasoning
2 teaspoons fresh lemon zest (from 1 lemon)
4 tablespoons fresh lemon juice (from 2 lemons), divided
1 sprig rosemary
2 sprigs thyme
Safflower oil
4 tablespoons chopped fresh tarragon leaves
2 cups creme fraiche
Pinch of sugar
Gallery
Recipe Summary
prep: 25 mins
total: 1 hr 45 mins
Yield: Makes 3 1/4 cups
Gallery
Recipe Summary
prep: 25 mins
total: 1 hr 45 mins
Yield: Makes 3 1/4 cups
Recipe Summary
prep: 25 mins
total: 1 hr 45 mins
Yield: Makes 3 1/4 cups
prep: 25 mins
total: 1 hr 45 mins
prep:
25 mins
total:
1 hr 45 mins
Yield: Makes 3 1/4 cups
Makes 3 1/4 cups
Ingredients
Ingredients
- 8 medium-size shallots (about 1 pound), left unpeeled
- About 3/4 cup coarse salt, for baking dish, plus 1 1/2 teaspoons, for seasoning
- 2 teaspoons fresh lemon zest (from 1 lemon)
- 4 tablespoons fresh lemon juice (from 2 lemons), divided
- 1 sprig rosemary
- 2 sprigs thyme
- Safflower oil
- 4 tablespoons chopped fresh tarragon leaves
- 2 cups creme fraiche
- Pinch of sugar
Directions
Preheat oven to 350 degrees. Pour enough salt into a loaf pan or baking dish just large enough to fit shallots when placed on their root ends to form a layer 1/4 inch deep. Transfer salt into a bowl and combine with lemon zest, 2 tablespoons lemon juice, rosemary, and thyme. Add enough oil to give mixture the consistency of wet sand (about 2 tablespoons). Pour salt mixture into baking dish. Cut a small slice from root end of each shallot to expose a less dried-out end. Place shallots vertically into pan, sticking them down into salt.
Bake shallots until very soft to the touch, about 50 minutes. Let cool, then peel and roughly chop (you should have about 1 1/2 cups). Mix together shallots, tarragon, and creme fraiche in a bowl. Add remaining 2 tablespoons lemon juice and sugar; season with salt.
Reviews (1)
Add Rating & Review
Martha Stewart Member
Rating: Unrated
08/25/2013
Making this for the second time, delish. The shallots baking make the house smell wonderful!
Reviews (1)
Add Rating & Review
Add Rating & Review
Martha Stewart Member
Rating: Unrated
08/25/2013
Making this for the second time, delish. The shallots baking make the house smell wonderful!
Martha Stewart Member
Rating: Unrated
08/25/2013
Making this for the second time, delish. The shallots baking make the house smell wonderful!
Rating: Unrated
All Reviews for Salt-Baked Shallot and Tarragon Creme Fraiche
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
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All Reviews for Salt-Baked Shallot and Tarragon Creme Fraiche
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
