Like onions and garlic, shallots are a member of the allium family, growing in clusters with several bulbs attached at the base. You'll recognize them by their coppery skins with a shape like a long onion. They vary in colour from golden brown to deep purple, and once peeled, they have an off-white flesh. Although very similar to onions, their flavour is milder. Shallots are prepared in numerous ways, including deep-fried, pickled or as a condiment in certain Asian cultures. They also offer a significant nutritional value, making the shallot a versatile and popular vegetable.
Consuming shallots promotes healthy digestion because they contain dietary fibre, which absorbs water to help fill your stomach after a meal, while also slowing the release of sugar into your bloodstream. One cup of shallots contains 5.1 grams of dietary fibre. Further, they are also rich in minerals and electrolytes—particularly calcium, copper, iron, phosphorus and potassium.
See how executive chefs create three different dishes with this one ingredient.
1. Spaetzle with Caramelized Shallots
2. Shallot Pie
3. Shallot Jam
1. Spaetzle with Caramelized Shallots
By Executive Chef Robert Gerstenecker of Four Seasons Hotel Atlanta
