It’s time once again for Tricks, Tips and a Recipe. Today you’ll learn a trick and a tip about shallots, plus you’ll get a great recipe to try it out with. Neat, huh?
Shallots are in season right now across the US, so today we’re going to give you a trick, a tip and a fabulous recipe to use with this wee root vegetable.
Time to fess up y’all! Have you ever encountered a shallot in an ingredient list and tossed in an onion instead?
You might think that because shallots resemble onions that they taste the same. But that isn’t necessarily the case. If the recipe author wanted you to use an onion, he or she would have asked you to use an onion! 🙂
Onions have a more pungent flavor than shallots, so if you have family members who turn up their nose for onions, they might prefer shallots! While shallots taste a bit more mellow than onions, they are stronger in the nutrition department.
Shallots are full of antioxidants. They have anti-viral, anti-bacterial and anti-fungal properties as well. Shallots will also provide you with potassium, phosphorus, copper, iron and calcium!
I like to use shallots in dishes when I don’t have time to wait for onions to caramelize (shallots cook faster than onions) and when I don’t want an overpowering onion flavor. Try them sliced on your pizzas or used to top a nice juicy burger.
Now, it’s time for your Trick:
Don’t buy shallots if they have soft spots, if they are sprouting or if they have any signs of black mold forming on them. Fresh shallots should have nice clean and dry skin.
Use shallots within a week of buying them because they have quite a short shelf life. And store them in the refrigerator. They don’t keep very long at room temperature.
And your Shallot Recipe:
Red Cabbage Slaw
- 1/2 cup apple cider vinegar
- 1/4 cup olive oil
- 2 tablespoons honey
- 2 teaspoons celery seed
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 head red cabbage cut into 1 1/2-inch chunks
- 2 small carrots grated
- 1 large shallot diced
- Combine the first 6 ingredients (apple cider vinegar through black pepper) in a large bowl; whisk until well blended.
- Toss in cabbage, carrots, and shallots; coat well.
- Cover and refrigerate for at least 1 hour.
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