Homemade Staples: Sauteed Shallots with Rosemary

For some people the smell of cinnamon and apples is their absolute favorite cooking smell.  For others it’s vanilla.  Or baked cookies.

All of these are great smells and invoke warm feelings of home.  However, for me there is nothing more intoxicating than the smell of shallots being sauteed with rosemary!

Sauteed Shallots with Rosemary

• 1-2 shallots, peeled and finely chopped
• 2 tsp fresh rosemary, finely chopped
• 1 Tbs of butter or olive oil

Heat oil or butter in a medium saute pan.  Which you use is all about preference and dietary needs.  Both will produce a flavorful and delicious shallot mixture.

Add shallots and saute for 5 minutes.  Then add rosemary and saute for another 5-10 minutes, or until the shallots are translucent and tender.

Remove from heat.

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Ok.  So now that your house is smelling divine and you have a flavorful shallot mixture, what do you do with it?

Here are some great uses of this technique: 

• Add to mashed sweet potatoes for a great, savory taste
• Cremini and Shitake Mushroom Stuffing
• Kenley’s Creamy Potato Soup
• Toss with Potato Wedge Fries
• Combine with bread crumbs to stuff chicken or pork
• Add blanched green beans and toss in the saute pan
• Use as a savory addition to your favorite dinner roll recipe