Shallots - Creme Brule
Shallots - Creme Brule
1lb bags - The bulbs will keep up to one month when stored in a cool, dry, and dark place.
Shallots are aromatic with a complex blend of spicy, sweet, and pungent flavours. When raw, the cloves are crisp and astringent, and when cooked, they develop a delicate, sweet, and savoury taste with flavours reminiscent of garlic.
Shallots are best suited for both raw and cooked preparations. When left raw, the bulbs can be chopped and mixed into salads, topped on bruschetta, blended into sauces such as Béarnaise, minced into guacamole, and stirred into vinaigrettes. Shallots can often be substituted in recipes calling for onions and garlic. You can also use them sautéed with meats or cooked vegetables, stirred into lentil-based stews, blended into curries, baked into casseroles, stir-fried with rice, or tossed with pasta. Try them roasted and dipped in a mixture of Greek yogurt and olive oil.
Shallots pair well with;
Vegetables and Fruits; beets, tomatoes, mushrooms, green beans, spinach, beets and garlic.
Dairy and Meats; poultry, beef, pork, fish, baked oysters, parmesan, mozzarella, cheddar, and manchego cheese.
Others; olive oil, capers, parsley, thyme, rosemary, tarragon, mint and beer.
