Great method to waste one ingredient. This really is really a good Glazed eschallot and capsicum salad and a few among my favorites. If you should be concerned regarding the nutritional worth of a number of these dishes, then avoid being. Although it may be low in calories, though you are not getting much nutritional value from this won't sustain you, and you will just wind up hungry once again and eating a lot more calories than you otherwise would have. Nutrition facts labels inform you exactly what's from the meals you consume. This helps you determine whether you get a healthy and balanced diet. Every recipe we share needs to get an ingredient tag. Some recipes also provide nutritional simple fact details. The component label lists the amount while in the field below. They're listed for each serving and as a proportion of the daily price.

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How to make Glazed eschallot and capsicum salad

Yield = 6
Prep time: 0:40
Cook time: 0:15
Total time: 0:55

Ingredients

  • 24 eschallots (shallots), peeled
  • 40ml (2 tablespoons) olive oil
  • 2 each red capsicums, roasted, peeled, cut into strips
  • 2 yellow capsicums, roasted, peeled, cut into strips
  • 2 tablespoons brown sugar
  • 1 tablespoon chopped flat-leaf parsley

Method

  • Step 1 Blanch the eschallots in boiling water for five minutes. Drain. Heat oil in a large frying pan over medium heat.
  • Step 2 Add the eschallots and fry, stirring occasionally, for 6-8 minutes until golden.
  • Step 3 Add capsicums and sugar and cook for 1-2 minutes until the sugar caramelises. Stir through the parsley and serve, warm or cold.