Recipe: Braised banana shallots & leeks with a red wine vinegar glaze

A great side for a winter dish.

Shallots and leeks both have different characteristics which compliment each other in this dish.

Ingredients:

6-8 banana shallots

1 large leek

2-3 tbsp olive oil

Flaky sea salt and freshly ground back pepper, to

taste

1/2 cup red wine vinegar

1/4 cup caster sugar

Rosemary sprigs to garnish

Method:

Peel and top and tail shallots. Wash leek well and cut white end into 3cm rounds.

Heat oil in a non-stick frying pan. Add shallots and leek. Season.

Cover and cook on low heat for 5 minutes. Turn vegetables over and continue to cook for about 10 minutes, until tender.

Meanwhile, bring red wine vinegar and sugar to the boil, stirring to dissolve sugar. Simmer until slightly thickened.

Pour over shallots and leek and garnish.

- Serves 4.