Recipe - Roasted Shallot And Port Wine Reduction Sauce

1 pound Shallots; peeled
2 Cloves garlic; peeled
1 tablespoon Walnut oil
One half teaspoon Dried thyme or 1 tsp. fresh
3 cup Vegetable stock
One half cup Evaporated skim milk;
(optional)
Salt & pepper
6 tablespoon Chopped toasted walnuts
Fresh thyme leaves for
garnish

Preheat oven to 450 F. In a large bowl, toss shallots and garlic with
walnut oil. Transfer to a baking dish large enough to hold shallots and
garlic in a single layer. Sprinkle with thyme and roast for 25 to 30
minutes, stirring occasionally, until vegetables are tender and somewhat
browned. In a large pot, combine roasted shallots and garlic with vegetable
stock. Bring to a boil, then reduce heat and simmer until shallots and
garlic are very soft, about 20 minutes. Turn off the heat and let cool
somewhat. In a blender or food processor, puree soup and return to pot. Add
evaporated milk, if desired, and salt and pepper to taste. Reheat gently.
Top each serving with a tablespoon of chopped walnuts and a sprinkling of
fresh thyme leaves if desired.

By "Karen C. Greenlee" greenlee@bellsouth.net on Mar 21, 1999.

Recipe by: Veggie Life, March 1999

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