3 Ways to Cook Shallots
Photo by Spade & Plow
They’re delicate. They’re Sweet. We like them Shallot!
What are shallots? Are they an onion or a scallion? Shallots are bulbous plants that are part of the allium family alongside their relative’s: onions, chives, garlic, and leeks. Shallots have a noticeably different taste than onions in that they are not pungent, they offer notes of garlic, and they are much smaller than onions. Shallots are loaded with nutrients and compounds that offer numerous health benefits. They are a concentrated source of protein, fiber, Vitamin A, B6 and C, micronutrients, including calcium, copper, folate, phosphorus, potassium, magnesium, and zinc.
Selection & Storage: At the Spade & Plow market booth, we enjoy listening to customer’s waxing rhapsodic over fresh, spring shallots as they stop and shop. The best selection of spring shallots can be found at the farmers market or in Spade & Plow's weekly CSA box. To store shallots, cut the bulb from the tops, put in a plastic bag or container, and store in the crisper up to 7 days. The tops can be used for salads, soups, and stocks. To save the tops for when you need them, freeze them!
Here are 3 ways we love to enjoy shallots!
Photo by Spade & Plow
Shallot Dip
Ingredients:
2 Large shallots,
2-3 Garlic Cloves,
2 Tb Chives, chopped,
1 Lemon Juiced,
1/2 Cup Low Fat Greek Yogurt
1 Tb butter
1-2 Tb Water
Recipe
Drizzle Olive oil in a medium heat pan. Add in sliced shallots and stir for 1 minute. Add in butter and garlic. Cook until caramelized, 2-3 minutes. In a food processor, add in lemon juice, yogurt, water, and caramelized shallots. Pulse until ingredients are well blended. Stir in chopped chives, add some on top for garnish
Photo by Lenaskitchenblog
Champagne Vinaigrette w/ Shallots
Ingredients:
1 1/2 medium shallots, roughly chopped
1/2 medium shallot, finely chopped
6 tbsp champagne vinegar
1 cup olive oil
1 tbsp dijon mustard
1 tbsp honey, (omit if you're doing Whole30 or vegan)
1 tsp sea salt, more if needed to taste
1/2 medium lemon, juiced
Recipe:
Add all ingredients except the finely chopped shallots into a jar. Blend with an immersion blender until smooth. Then add in the finely 1/2 medium chopped shallot and mix well with a spoon. Top on your favorite salad.
Photo by PinchofYum
Caramelized Shallot Chutney
Ingredients:
1 tablespoon olive oil
3 shallots, finely minced or sliced
1/4 cup bourbon
1/4 cup rice vinegar
1/4 cup red wine (I used Merlot)
3 cups red or purple grapes, cut in half
1 cinnamon stick
1 bay leaf
crackers and cheese for serving
Recipe:
Heat the olive oil over medium heat. Add the shallots and stir occasionally for 5-10 minutes until very soft and fragrant.
Add the grapes and turn the heat up to get everything hot. Pour in the bourbon, vinegar, and wine – it should sizzle a little bit to get the browned bits off the bottom of the pan. Add the cinnamon stick and bay leaf. Simmer, stirring occasionally, for about 30 minutes or until the grapes have started breaking down.
Smash the grapes into a jam-like consistency using the back of a wooden spoon. Remove from heat, cool, and serve on crackers with cheese (Manchego cheese and goat cheese are my favorites with this).