Botanic name: Allium cepa
Health Benefits of Red Shallots
Red Shallots have tender shoots with a mild onion flavour.
Both the bulbs and leaves are used extensively in cooking.
A good source of thiamine, riboflavin, magnesium, phosphorus and copper, vitamins A, C and K, folate, calcium, iron and potassium.
Red shallots are very low in cholesterol and saturated fat and are low in sodium.
Red Shallots Growing Information
Plant Red Shallots in well-drained soil in full sun.
If storing for later use, trim off the roots, rinse then dry and store in a paper bag in the refrigerator for up to a week.
Red Shallots Recipe
- Sauté 250g Red Shallots in a medium saucepan with 4 tbsp. olive oil for about 3 minutes until lightly browned.
- Season with ground pepper ,add 1 garlic clove, lightly crushed and a sprig of rosemary.
- Cook a further 3 minutes stirring regularly.
- Pour in 5 tbsp. balsamic vinegar and cook until evaporated away, add 400ml red wine and cook until reduced by about a third.
- Add 400ml beef or chicken stock and simmer until reduced by 2/3.
- Remove Garlic and Rosemary, add a little salt to taste and whisk in a knob of butter to serve.