From the market to your plate
From the market to your plate

All about French shallot > From the market to your plate

Versatile, French shallot is excellent as part of a base for sauces, in simmered dishes, or raw and sliced over a salad. And no matter what dish they’re used in, French shallots always add a nutritious element; they’re full of vitamins, minerals and fiber.

How to buy?

Firm bulbs, dry peel. 

How to store?

Shallots will keep for a long time if kept in a fairly cool place, away from humidity and light. Once they are peeled they can be stored for 3 days in the refrigerator in an airtight container.

How to prepare?

Cut off both ends and remove the peel. However you don’t need to get your handkerchief out as you do when peeling onions!

How to cook?

Slowly cooked until very soft, shallots are a pure delight. They are a perfect accompaniment to a roast or cold meats. Peel the shallots. Sweat them in butter; sprinkle with a pinch of sugar and salt and add just enough water to cover. Simmer over low heat until the liquid has completely evaporated, stirring occasionally with a wooden spoon. Serve warm or cold. Add some to a quiche filling: they’re delicious paired with crisp bacon bits!

Hints & Tips

Shallots temper the acidity of a fresh tomato consommé and add a novel flavor to parsley soup. They can also stand in if you’re short a leek when preparing a soup for dinner.


Collaboration: Interfel

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