As a member of the onion family, Shallots are tender in texture, mild in flavor (less pungent than the onion), and cook quickly. Thought to have originated from an ancient Palestinian city, shallots are now widely used in French cuisine. As each head is made up of several cloves, shallots more resemble garlic bulbs than onions. Covered with a thin, paper-like skin, Shallots are hand selected to ensure excellent quality. Skin color can range from pale brown or gray to a soft rose. Once exposed, the ivory flesh is usually marked by a pale green or purple color. Shallots make excellent additions to sauces, stews, soups and salads.
Seasonality: Available year-round.
Selection & Storage: Use the same method to select Shallots as you would in selecting onions. Shallots should be firm, heavy for their size, with dry, papery skins. When selecting Shallots, avoid any signs of moisture, green shoots or dark spots. Keep in mind humidity breeds spoilage in Shallots. Store whole Shallots in a cool, dry place with good air circulation for up to one month (depending on condition when purchased). Once cut, tightly wrap any unused Shallots in plastic, refrigerate and use within four days.
Try this recipe: Melissa's Roasted Baby Red Potatoes
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