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    Kitchen Dictionary: shallot

    Pronounced: SHAL-uht; shuh-LOT

    shallot

    A member of the onion family, but formed more like garlic than onions. Shallots are favored for their mild onion flavor, and can be used in the same manner as onions. A shallot looks like a small, elongated onion with a copper, reddish, or gray skin. When peeled, shallots separate into into cloves like garlic. There are two main types of shallots: Jersey or "false" shallots (larger) and "true" shallots (more subtle flavor. Fresh green shallots are available in the spring and dry shallots (dry skin/moist flesh) are available year-round. Shallots come in three sizes – small, medium and jumbo (the least tasty). The younger (smaller) the shallot, the milder the taste. Do not confuse shallots with green onions or scallions.

    plural: shallots

    Ingredient

    Season: April - August

    How to select: Look for firm, dry bulbs, free from sprouts. They should be well covered with a papery skin and no sign or wrinkling or sprouting. Also available freeze-dried and dehydrated.

    How to store: Store in a dry shallots in a cool, dry, well-ventilated place for a month or more. Fresh shallots should be refrigerated up to one week.

    Substitutions: small white onions, though the flavor will not be quite the same.

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    Nutrition Facts

    Calculated for 1 tbsp chopped
    Amount Per Serving %DV
    Calories 7
    Calories from Fat 0 (1%)
    Total Fat 0.0g 0%
    Saturated Fat 0.0g 0%
    Monounsaturated Fat 0.0g
    Polyunsaturated Fat 0.0g
    Trans Fat 0.0g
    Cholesterol 0mg 0%
    Sodium 1mg 0%
    Potassium 33mg 0%
    Total Carbohydrate 1.7g 0%
    Dietary Fiber 0.0g %
    Sugars 0.0g
    Protein 0.2g 0%

    How is this calculated?

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