Banana Shallots (Echalion) Fresh Vegetables Get Fresh & Fruity

Banana Shallots (Echalion)

Class 1 - Great Britain

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This fresh product is classified as Class 1 - Great Britain is the country of origin.

Echalion Shallot

Pronounce it: shal-lot

Related to the onion, shallots (as opposed to being a younger version of it), shallots grow in clusters at the leaf base. Most varieties are smaller than onions, have finer layers and contain less water.

The flavour of a shallot is much milder and sweeter than that of an onion, so if a recipe specifies shallots, substituting onions won't give the same results. Their lower water content means they need to be cooked more gently than onions.

Choose the best

Look for firm shallots, with no soft spots, damp or mouldy patches. Brown (also known as English or Dutch) shallots are the most commonly available. Small, with a light brown skin, they have a mild flavour, and sometimes have more than one bulb inside.

Banana shallots are the largest variety and are named for their size. They have a smooth, tan-coloured skin and are slightly milder than other types. As they're larger, they're swifter to prepare than the same volume of smaller shallots.

Prepare it

Trim off the top and peel (standing the shallots in boiling water for a minute or two after trimming makes peeling easier). Then slice finely or chop. If you're using banana shallots, their longer size means you can use the same method to chop as you'd use for onions, as follows. Cut in half from top to bottom. Put the cut side down and make a number of horizontal cuts towards, but not quite reaching, the root. Then make as many vertical cuts through the shallot, again not quite reaching the root. Holding the shallot very firmly and with the knife blade at right angles to the first set of cuts that you made, slice down vertically - the shallot will fall away in small pieces as you go. Continue cutting until you reach the root, which you can now discard.

Store it

In a cool, dark, dry place with good air circulation- they'll keep for several weeks.

Cook it

Roast (20 minutes); fry (2 minutes). Use in dressings or in soups and stews.

Buyer's guide

Shallots are available all year but the UK season runs only from December to March.

Storage

If stored in a cool, dark, airy place, small, brown shallots will keep for up to a couple of months. Banana shallots will only keep for about two weeks.

Preparation

Peel and chop shallots finely and use in dressings and sauces, or roast whole, with or without their skins. Note that as shallots contain much less water than onions, they cannot be cooked as long without burning.

Shallots Article by Clarissa Hyman

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