Shallots

Apr 6

Culinary Use, Storage, & Benefits

Vegetable Profile: Shallots (Allium cepa)

DESCRIPTION

Shallots are a small, ovate, multi-lobed member of the onion family. They offer a an aromatic and pungent flavor common to their relatives, onions, leeks, and garlic, but are milder and sweeter. Shallots have been renowned for their culinary and medicinal use for thousands of years. While they are a famous mainstay of French cuisine, they have roots in Ascalon, an ancient city of Israel. This is where the Greeks first became acquainted with it, and from where the name “shallot” was loosely derived through translation. We grow a variety called “Conservor” which has a lovely pink hue.

NUTRITION

Shallots, as with many other onion family foods, have a warming action. They support healthy digestion and assimilation of nutrients from the food they are eaten with. They are a good source of fiber, minerals like iron, potassium, and magnesium. They also contain calcium, zinc, selenium, and phosphorous. They are known as a wonderful support to the immune system.

STORAGE

Our shallots come to you cured for storage, so they will last for weeks in a cool, dry spot in the pantry. Use while firm and before they sprout any greens from the top.

USE

Shallots are as versatile as the other members of the onion family. Try them in all these ways to find out how you like them best! They go well with snap beans, tomatoes, beets, mushrooms, zucchini, eggs, poultry, beef, and lamb.

Fresh: Shallots have such a delicate flavor compared to other onions that they work well as a fresh ingredient to salads, dressings, sandwiches, salsa, and more.

Pickled: Shallots can be pickled in red or white vinegar for a tangy, sour taste that lends itself well to soups, stews, rice dishes, and curries.

Cooked: Roasting, sauteing, grilling. You name it, shallots can do it! Use as a substitute for regular onions.

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