Shallots work particularly well in dishes using wine and make also an excellent addition to sauces and salad dressings.
Although shallots caramelize like onions, it is important to saute them gently, as high heat is likely to turn them bitter.
Roast shallots in their skins until soft. Then peel, puree, and use as a flavoring for soups or sauces.
Shallots do not give bad breath like garlic or onions, and are more easily digestible.
Refrigeration is not recommended as cold temperatures tend to encourage sprouting.
Shallots are a great choice for when you want to give your food a mild taste of garlic and onion.
Shallots are widely used in French cuisine
Shallots are used in soups, salads, pickles and baked potatoes
Sogol Code: 194