Sweeter and softer than onions, shallots add a lot of flavor to the dishes. They have a long history in French cuisine but are also used in curry pastes or crispy in the microwave to enrich salads, dogs and more. It is also used as a garnish in Southeast Asian cuisine.
Origin and cultivation
Shallots, also known as shallots, charlottes or shallots, are vegetables from the onion family. They are characterized by having a fragile skin or thinner outer layerwhich can be golden brown or purple-pink, more elongated shape. The white meat is milder than white or yellow onion, but a little stronger than scallion, with hints of garlic.
Versatile in the kitchen; They can be cut and chopped, even eaten raw, or sautéed in the pan over medium heat until golden, it all depends on personal taste. He The flavor of a shallot is much milder and sweeter than that of an onion.so if a recipe specifies this bulb, substituting onions will not give the same results.
Family member Amaryllidaceae. Technically, shallots are called “alliums,” which means “garlic” in Latin. This family of herbaceous plants consists of bulbous plants with flowers such as onion, garlic and leeks. For this reason, they are fundamental ingredients that make up the “bases” of any recipe.
Shallots grow in clusters at the base of the leaf. Most varieties are smaller than onions and have thinner layers. Likewise, their lower water content means they should be cooked more gently than onions.
Choose a shallot in good condition is important and this means that you will have to look for one that is firm and heavy for its size. Avoid choosing those with very soft, discolored or bruised stains. Better search firm specimens, without soft spots, damp or moldy spots.
Brown shallots (also known as English or Dutch) are the most common on the market. Small and with a brown skin, they have a mild flavor and sometimes have more than one bulb inside. While banana shallots are the largest variety and have a smooth skin that is easy to peel. And lastly, pink shallots have pink skin and a spicier flavor. All varieties must be store in a cool, dark, dry place with good air circulation. This way, they will keep for several weeks.
Upon harvest, shallots are an annual plant They grow especially well in sandy soil where there is good sun exposure. They do not thrive well in humid conditions or hot, arid climates. They grow in clusters with 4 or 5 bulbs united. Given the they grow under the groundwhen the plant stems are thick and green, they often reach 15 to 20 cm in height.
Once they reach the necessary height, they gently lift themselves off the ground. They are then kept in a dark, well-ventilated place for a couple of weeks until the green leaves wither. After that, the shallot is ready to be used. In supermarkets or stores, shallots are usually found near garlic and onions.
Properties and benefits
Shallots are low in fat and contain several antiviral, antioxidant and antibiotic properties. They have essential minerals such as copper and iron that contribute to metabolic function and good blood circulation. They are also a great source of vitamin B6 and B9.
A 1/2 cup of raw chopped shallots have only 58 calories, 2 g of protein and almost 3 g of dietary fiber according to Food & Nutrition. It concentrates 3.7 g of calcium, 2.1 g of magnesium and 33.4 g of potassium. Once chopped, the vegetable releases allicin, which contains a vasodilator chemical called nitric oxide that helps reduce blood pressure.
In the kitchen
The flavor of a shallot is very similar to that of a white or yellow onion, with a few exceptions. In general, it is a sweet flavor with a slight hint of garlic when consumed raw, while softening if caramelized. Share the same crunchy bite like its cousin, the onion and for this reason, it is very pleasant to add to endless recipes.
The flavor of shallots differs and will depend on several factors (or cooking methods). For example, the result will be one if they are fried, or roasted to pickles, or if they are prepared raw.
Since they are milder than onions and garlic, shallots glow when eaten raw, particularly in salad dressings or vinaigrettes. They are delicious, with softer vegetables such as mushrooms, broad beans, chard and peas.
Once they come into contact with heat, that is, they are roasted in the oven or heated in a pan, this process breaks down the structure of the vegetable and helps release a sweet, caramelized flavor. Because of this, they will have a sweeter and saltier flavor. In general, when cooking with them, it is best to add fresh garlic, olive oil and some fresh herbs such as thyme and rosemary to enhance the flavor.
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Roasted potato salad with poached shallots and fresh cream
We start by washing the potatoes and cutting them into irregular pieces. In a bowl we mix them with salt and pepper to taste and two tablespoons of extra virgin olive oil. We bake them in a preheated oven at 190ºC for 20 to 25 minutes.
While the potatoes are slowly roasting, cut the shallots into julienne strips and cook them in a pan until they are light golden in color. In the process of sautéing them we can add a few drops of water from time to time so that the onion does not burn and the color is distributed.
In a bowl, mix the sour cream or fresh cream with the mustard and vinegar, beating with a whisk until you obtain a homogeneous sauce. We add the onion to the bowl where we have the sauce and mix.
We add the potatoes using enveloping movements so that they do not deform while they absorb the sauce and the onion strands over their entire surface. We decorate with a little chopped parsley and bring to the table.
Complete recipe | Roasted potato salad with poached shallots and fresh cream
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