Panneschieve with Wießwing Shallots À La Didi
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 5 shallot (s)
- 40 g butter
- 0.5 teaspoon ½ sugar
- 1 shot white wine
- 400 g potato (s)
- 1 tablespoon sunflower oil
- 1 teaspoon sea salt from the mill
- 1 teaspoon Szechuan pepper from the mill
Print Recipe
Pin Recipe Instructions
- Peel the shallots, cut into rings, sauté in the butter with the sugar until translucent and caramelize. Deglaze the shallots with the white wine. Take the shallots out of the pan.
- Peel and slice the potatoes and put them in water to prevent them from browning.
- Heat a pan with the oil. Dry the potatoes well, put them in the hot pan and season with sea salt and Szechuan pepper. d. Season the mill. When the potato slices are browned, mix in the shallots. Heat everything, arrange and serve.
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