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Crisp Shallots and Shallot Oil

  • SERVINGS: Makes 2/3 cup crisp shallots and 7 ounces shallot oil
  • BASIC-EASY
  • FAST
  • HEALTHY
  • VEGETARIAN
  1. 1 cup peanut oil
  2. 1 pound large shallots, peeled and thinly sliced
  1. Heat a wok over high heat for 40 seconds. Add the oil and shallots and cook, stirring occasionally, until the shallots soften, about 5 minutes. Reduce the heat to moderate and stir frequently until the shallots are golden and crisp, about 10 minutes. Strain the oil. Drain the shallots on paper towels.
Make Ahead The shallots and oil can be refrigerated separately for up to 2 months. Notes One Tablespoon Crisp Shallots Calories 18 kcal, Total Fat 1.2 gm, Saturated Fat .2 gm.
One Teaspoon Shallot Oil Calories 41 kcal, Total Fat 4.6 gm, Saturated Fat .8 gm.
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