Shallot-Lemon Confit

@@@@@ Shallot-Lemon Confit 1 pound small or medium shallots, peeled 1/4 cup vegetable oil 12 coriander seeds 6 whole black peppercorns 2 garlic cloves, halved Zest of 4 lemons, julienned Juice of 2 lemons 1 celery rib, finely chopped 1 bay leaf 1 thyme sprig 1 parsley sprig 1 teaspoon sugar 1 large scallion, julienned Salt

directions In a medium saucepan of boiling water, blanch the shallots for 3 minutes; drain. Return the shallots to the pan, add the oil, coriander seeds, peppercorns, garlic, lemon zest and juice, celery, bay leaf, thyme, parsley and sugar and simmer over moderately low heat, stirring a few times, until the shallots are very tender, about 30 minutes. Fold in the scallion and season with salt.

MAKES ABOUT 2 1/2 CUPS ACTIVE TIME: 20 MIN TOTAL TIME: 50 MIN

MAKE AHEAD The confit can be refrigerated for up to 2 days. Reheat gently.

Recipe by Jean-Georges Vongerichten Source: Four-Star Steak, Food & Wine, June, 2004. Formatted by Chupa Babi in MC: 05.15.06

Confit, most commonly preserved goose or duck, can also be a condiment similar to a pickle, as it is here.

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