I’ve been asked repeatedly for years, what are shallots? Believe it or not, shallots are not just small onions. While related to the onion, these close relatives are in a league of their own.
Shallots are grown in clusters with a light bronze skin tone. They have a delicate taste that adds rich flavor to most dishes with a touch of sweetness and almost garlicky flavor.
Interestingly, not only do shallots add dimension and flavor to your food, but they are also great for weight loss; low in saturated fat, zero cholesterol, and sodium while being chock full of vitamin A, B6, C, manganese, folate, and potassium. That little list of benefits is enough reason for you to start trying substituting sauteed shallots for onions when you cook if you haven’t already!
Here’s your TIP:
Random fact: Half of a shallot can take preventative measures against flu or cold symptoms! Who knew?
Here’s your TRICK:
If you keep a peeled shallot in a container of water and then use it to wash your windows, you’ll be in for a sparkling, streak-free result! LOL, who needs Windex when we have shallots??
And Your RECIPE:
Sauteed Green Beans Almonds and Shallots
- 1/3 cup slivered almonds
- 2 tablespoons olive oil
- 5 small shallots minced
- Sea salt and freshly ground pepper to taste
- Roughly 2 pounds of fresh green beans blanched (give or take)
- Toast almonds in a dry skillet over a low heat for about 5 minutes – be careful not to burn. Remove almonds from pan and add oil and shallots. When shallots are translucent, add blanched green beans and salt and pepper to taste. Cook to desired doneness. Yep, that easy!