Shallots

Nutritional Information
Excellent source of vitamin A. Good source of vitamin C.

What To Look For
Should be plump and well shaped. Avoid those that appear dry or have sprouted

Easy Storage and Preparation
Store in a cool, dry spot. When peeled, a shallot separates into multiple cloves, similar to garlic. Can be chopped and used raw or cooked.

Best Uses
With a taste something like a mix of onion, garlic and leeks, shallots are the basis of many classic sauces; they can also be sautéed or baked as a side dish.

Recipes
Roasted Shallot Vinaigrette
Roasted Haricots Verts with Shallots
Roasted Sugar Snap Peas with Shallots



Other Vegetables


Asparagus
Beans, Snap
Carrots
Fennel
Garlic

Okra
Onions
Onions, Green
Peas, English
Peas, Sugar Snap

Rhubarb
Shallot
Spinach
Swiss Chard
see also:  Spring Fruit Guide
Summer Vegetable Guide | Summer Fruit Guide
Fall Vegetable Guide | Fall Fruit Guide
Winter Vegetable Guide | Winter Fruit Guide
 
related links:  FDA's Tips for Handling Fresh Produce



NOTE:
An excellent source contains more than 20 percent of the Daily Value for that nutrient. A good source contains between 10 and 19 percent of the Daily Value.

   Source: Copyright © 2000 by Ellen Haas.
From the book "Great Adventures in Food" By Ellen Haas.
Used with permission of St. Martin's Press, LLC.

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