- Shallots can be roasted, stir-fried, stewed, caramelized, and double-poached. Minced shallots will flavor soups, stews, and sauces.
- Shallots can be added to soups and sautéed vegetables. Where a recipe calls for a small number of onions, shallots can be used.
- When cooked, shallots “melt” or dissolve into the pan juices of ragouts or stews and need not be strained or puréed. Shallots will both flavor and thicken a stew.
- Shallots should be cooked slowly until they are soft. Peel the shallots, sweat them in butter, sprinkle them with a pinch of sugar and salt, and cover them lightly with water.
Product Description
Shallots have a sweet, delicate flavor and aroma. They are more subtle than onion and less pungent than garlic. Shallots can be served raw or cooked. Shallots are most often used as a condiment to enhance the flavor of other foods, but they can be cooked alone as a vegetable. Fresh green shallots with the subtlest of flavor begin harvest in spring. Dry shallots are available year-round.