Ingredient:Shallot
From Wiki_Recipe
Shallots are small, elongated members of the allium family that grow in clusters like garlic. They have a fine-textured flesh and a delicate, highly refined flavor that tastes like a sweet onion with a distinct hint of garlic.
Origin
Shallots originated in Central or Southeast Asia. Their botanical name, Allium cepa var. aggregatum, historically traces back to the ancient eastern Mediterranean city of Ashkelon, which the Greeks named them after, believing they originated there.
Nutritional Information
Values based on a standard 100g (3.5 oz) serving of raw shallots. (Note: Shallots are denser and have less water than standard onions, resulting in higher caloric and carbohydrate concentrations per 100g.)
| Nutrient | Amount |
|---|---|
| Calories | 72 kcal |
| Protein | 2.5 g |
| Total Fat | 0.1 g |
| Saturated Fat | 0.0 g |
| Carbohydrates | 16.8 g |
| Sodium | 12 mg |
Culinary Uses
- The absolute essential allium for classic French sauces, like beurre blanc and mignonette.
- Fantastic when finely minced and used raw in vinaigrettes.
- Often sliced thin and slowly fried in oil to make crispy Asian fried shallots.
