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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
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.
|Calculated for 1 tbsp chopped|
|Amount Per Serving||%DV|
|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|
|Total Carbohydrate 1.7g||0%|
|Dietary Fiber 0.0g||%|