Ben and I are hosting Thanksgiving this year! My mom is coming, and so are several of my friends from school whose families are too far to visit during our short break. I have never hosted Thanksgiving before, and I’m a little nervous! Ben is going to make the turkey, which I guess is the hardest part, but I’ll still have lots of work to do making appetizers, sides, and dessert.
I tested two Thanksgiving sides today–these caramelized shallots, and a roasted garlic, squash, & rutabaga puree (coming soon). They were both delicious! I served them alongside these pork chops from Simply Recipes, and it was the best lunch I’ve had in a long time.
I’ve been wanting to make these shallots ever since I first got my hands on Barefoot in Paris (I am a huge Ina Garten fan!). They are amazing–sweet, tangy, salty, buttery, and beautiful! I made a couple of changes to make the recipe paleo and reduce the fat a bit. Ina also recommends leaving the roots attached to the shallots, but I trimmed mine before cooking because I wanted to be able to eat them without cutting anything off. You could try leaving them on if you like–it does make for an elegant presentation.