Braised whole shallots with parsley and tofeta

Tofeta is probably one of the ingredients I’m most intrigued by right now. Its a combination between tofu and feta cheese. In other terms, tofu flavoured with feta live culture. And it tastes like a combination of the two. The flavour from feta and consistency of tofu. Finally there is a product without any strange additives, still tasting cheezy. Recently I have been using the tofeta to garnish pretty much everything from salads to stews.


This time we will make some braised shallots with tofeta crumbles on the top. Braising is also a technique I developed some love to recently, creating crispy sweet and mushy veggies simultaneously.


Braised whole shallots with parsley and tofeta
What you need
  • 8 medium shallots, peeled and whole
  • 6 garlic cloves, peeled
  • 3 tbsp oil
  • 1 rosemary spring
  • 1 cinnamon stick
  • Some chili
  • 1 cup stock (homemade if time, tastes so much better)
  • 1 tsp fennel seeds
  • 1 tbsp tarragon, dried
  • Salt and black pepper
  • Parsley and tofeta for serving
How to do it
  1. Heat the oil in a sauté pan. Keep the burner on medium/high
  2. Add the shallots and garlic. Sauté for 5 min,
  3. Add the rosemary spring and cinnamon. Sauté for another 5 min until golden brown on the outside and slightly burned.
  4. Pour the stock over the shallots and spices and allow to simmer/steam under a lid for around 10 min.
  5. Remove the lid, and add chili, fennel and tarragon.
  6. Allow the stock to boil of then remove the cinnamon stick and rosemary spring.
  7. Use salt and pepper to taste.
  8. Serve with parley on top, and some tofeta, enjoy!


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