Shallot

Know your product

Shallot is from Central Asia; it spread throughout the West during the Crusades. Some people consider it as a variety of onion, although it has its own characteristics and a more pronounced flavor. It contains many nutritional elements: manganese, vitamin C, vitamin B6, iron, magnesium and potassium. There are mainly 3 varieties: grey, pink-red and brown shallots. They can be served raw, in salad, or cooked enhancing the taste of any vegetable or meat, or used to prepare sauces.

How to buy

Select firm and heavy Shallots, with a dry skin easy to peel. Avoid mold, green or dark spots.

how to keep

Keep your Shallots in a cool, dark and well ventilated place. Use them within a week. You can store cut Shallots in a sealed bowl for a few days.

Tips

You can use snipped shallot leaves to replace chives.

Seasonality

Jan.
no
Fé.
no
Mars
no
Avr.
yes
Mai
yes
Juin
yes
Jui.
yes
Ao.
yes
Sep.
no
Oct.
no
Nov.
no
Dé.
no

Recipe

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