Shallots

Nutritional Information
Excellent source of vitamin A.

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




Summer Fruits and Vegetables
Other Vegetables


Arugula
Avocados
Beans, Green
Beans
Beets
Collards
Corn
Cucumber

Eggplant
Garlic
Kohlrabi
Mushrooms
Okra
Onions
Peas, Sugar, Snap
Peppers

Potatoes
Shallots
Squash, Summer
Swiss chard
Tomatoes
Zucchini
see also:  Summer Fruit Guide
Fall Vegetable Guide | Fall Fruit Guide
Winter Vegetable Guide | Winter Fruit Guide
Spring Vegetable Guide | Spring 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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