A member of the allium family of garlic, onions, leeks, etc. shallots are golden pink in color, oblong shape and papery outer skin. Most shallots have two or three clove-like sections.
Chop and add to garlic butter, salad dressings, dips, pizza or add to stir-fry, soups, marinades, pasta, scrambled eggs! Use fresh slices in salads, sandwiches, burgers. Peel and bake with pot roast, poultry or other root vegs. or caramelize in butter and sugar for a delicious side dish. Chop and add as a savory ingredient in muffins, breads.
Available year round.
- Delicious, unique and versatile, sometimes described as a cross between garlic and onions but milder and more aromatic with a natural sweetness.
- Possesses thickening properties ideal for creating sauces.
- Can be eaten raw or cooked in a variety of ways.
- Shallots should be dry, plump and firm with no decay or sprouts.
- Store like bulb onions in a cool, dry, well ventilated place.
- Air flow is the key for best results.
- Will keep for several weeks if stored properly.