Filter
Reset
Sort ByRelevance
KristenB
Shallots-cranberry chutney
Chutney of shallots, sage, cranberry and pecans.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut the shallots into rings. Heat the oil in a frying pan and fry the shallots and sage 13 minutes on medium heat. Change regularly.
-
Reduce the fire slightly if the shallots are likely to burn. Add the cranberry compote and cook for another 2 minutes. Cover well.
-
Season with a lot of freshly ground pepper and salt.
-
In the meantime, heat a skillet without oil or butter and toast the pecans for 3 minutes on medium heat. Spoon on a plate and let cool.
-
Serve the chutney with the nuts.
Blogs that might be interesting
-
35 minSnackbuttered puff pastry, pears, fourme d'ambert,tarts with pear and bluefin cheese
-
70 minSnackDutch bluefin cheese, Le petit camembert, Roquefort blue veal cheese 52, fresh goat cheese blanc, Wijnendaele spicy cow's milk cheese, clot bread, Spanish sweet tomato paste,cheese board spicy cheeses
-
225 minSnackFrisian nail cheese, butter or margarine, flour, garden herbal bouillon, grated mature cheese, pepper, Eggs, bread-crumbs, (liquid) frying fat or oil,bitterballen of friese nail cheese
-
10 minSnackzucchini, fresh vinaigrette, roasted peppers, roasted back ham, basil leaves, olives with pimento, raw ham, spicy cheese, dried tomatoes on oil,ham rolls with vegetables
Nutrition
170Calories
Sodium30% DV720mg
Fat20% DV13g
Protein4% DV2g
Carbs4% DV11g
Fiber8% DV2g
Loved it