- General information
- You will recognize it from a thousand
- Beneficial features
- Can shallots be harmful?
- How is it prepared and what is it eaten with?
- The beneficial properties of shallots
- Useful elements
- Application in folk medicine
- Application of shallots in culinary
- Baked potatoes with shallots and creamy sausages
You may have heard about it, but only a few can guess how good it is in everyday life. True, unlike ordinary onions, the shallots have a smaller onion, and the price is higher. Is this fear? Definitely yes! It’s not for nothing that this vegetable is so popular among professional chefs and is widespread in the cuisines of the world’s peoples, both European and Asian. Why does this product, which looks like an ordinary onion, captivate culinary experts?
Shallots are a member of the onion family that looks like a common onion. But inside its head consists of several cloves, like garlic. First of all, people value shallots for their early maturity. And also because you can eat it all year round. In the spring and summer, green, juicy, fleshy leaves with a waxy bloom are cut, and in the fall and winter – the onions themselves, which differ in the color of the husk in different onion varieties. A high-quality vegetable has smooth onions, no dents or moldy tails. Peeling shallots is quite simple. But some cooks boil the onions with boiling water. As a result, the skin comes off by itself.
The delicate taste of onions, devoid of bitterness, is appreciated by gourmets around the world. Therefore, shallots are very popular in cooking. It feels great in salads, organically complements sauces, is delicious to bake it with olive oil and black bread, and fry with mashed potatoes and garlic. You may marinate shallots in red vinegar, and it’ll be wonderful. This variation is prevalent to cook in many Indian restaurants. In Iran, people mix grated shallots with yogurt and serve with barbecue. Shallots are highly popular in China.
You will recognize it from a thousand
Some рeople do not see the difference between shallots and common onions, considering the former as a common undersized onion, although this is a completely different plant. It is often grown for the sake of greenery, as it is mild and quite tender. The bulbs themselves are small and elongated, with a pinkish tinge. Store this vegetable in a cool and dry place, separate from other foods. In paper packaging, onions will last longer, as they will be able to “breathe.”
Firstly, shallots are more dietary vegetables than usual onions. In the era of the pursuit of slimness, this quality becomes important. Another advantage of shallots is the high content of ascorbic acid, vitamin C and B vitamins, essential oils and minerals, phosphorus, calcium, and iron. Shallots have a beneficial effect on the body, in particular, on vision and digestion. Of course, one of the main advantages is its taste, delicate and devoid of bitterness, in which the sugar content is noticeable, unlike onions. A nice bonus: there are practically no tears from the shallot, and it is also straightforward to clean. All you need to do is toss the onions into boiling water for ten minutes – the skin will come off by itself.
Can shallots be harmful?
As it turned out, maybe, but not for everyone. It is worth limiting oneself in consuming this product for people suffering from bronchial spasms, with liver and kidney disease – onions can exacerbate the disease.
Shallots have no strict contraindications, but there are some restrictions. It would be best if you did not use the plant’s feathers for problems with the genitourinary system and the gastrointestinal tract. Onions increase gastric juice’s acidity, thereby irritating the digestive organs, and too much of this plant in the body can make it difficult to urinate.
Shallots are not recommended for those people who suffer from prolonged constipation or have problems with the pancreas. If you trace the history of centenarians, it turns out that these people ate many greens. Shallots are a bright representative of healthy and, most importantly, delicious greens. It is easy to grow both in the garden and indoors.
How is it prepared and what is it eaten with?
The main difference between shallots and simple onions is their sweetish taste, which can change a familiar dish and add something new. In cooking, shallots are used both fresh and pickled. It perfectly complements salads, sauces, and main dishes. When frying, you can notice one of the shallots’ properties: it caramelizes much better than regular onions. This is because shallots contain more sugar and less water. By replacing onions with shallots, you can add a more delicate flavor to your dish. Also, this vegetable is used as a separate side dish, which, in combination with other herbs, goes well with a good beef steak. Don’t be afraid to use shallots in your meals, even before your date.
The beneficial properties of shallots
Many experts widely discuss the benefits and harms of shallots. Compared to its onion counterpart, shallots are a more dietary product. It contains a large amount of ascorbic acid, essential oils, a variety of vitamins and minerals. Shallot has medicinal properties. It is beneficial for diseases of the gastrointestinal tract.
The beneficial properties of shallots make it possible to use them in the treatment of many diseases. The product has dietary qualities, containing up to 4% of sugars. Calcium and phosphorus strengthen the bones of the body with constant use.
Ascorbic acid, which shallots contain, works to strengthen the immune system, and phytoncides help fight the common cold manifestations and are indispensable for vitamin deficiency, as they are substances that fight pathogenic bacteria.
Trace elements and folic acid in the plant make it very useful for pregnant women to use shallots. Calcium supports and helps form fetal bone tissue and, along with folic acid, prevents pathologies during pregnancy. Also, onions are an excellent prophylactic agent during influenza epidemics and are used as an anti-inflammatory agent.
Shallots are quite an unpretentious vegetable. Store it in a cool dry place, separate from other vegetables.
Application in folk medicine
In folk medicine, shallots are helping to treat diseases and improve the condition of blood vessels and normalize blood pressure. Onions are also useful in heart activity, as they are a source of sodium and potassium.
The plant is useful for people with metabolic problems, as it promotes the secretion of gastric juice, which improves the functioning of the digestive system. When combined with fatty foods, onions act as a catalyst to help break down fats and improve their absorption by the human body.
The carotene that the plant contains improves the functioning of the eye muscle, the condition of the lens and retina.
Recommendation for use
Traditional medicine recommends the use of shallots for older people because, in its description, general strengthening properties are also indicated. As an antioxidant, onion removes toxins from the body and prevents cell aging.
It also improves the activity of brain cells and memory and has a positive effect on the overall tone of the body. Onion juice is popular in traditional medicine as an anti-burn and wound healing agent and treats some eye infections and stomach diseases.
Application of shallots in culinary
The semi-sweet taste of the onions and their flesh’s soft texture make shallots suitable for fresh consumption, such as in greens and vegetable salads. There is no pungency and sharp aroma in this plant, so that when preparing dishes, it does not suppress the taste of the main ingredients. Onions are added to the first and second courses, to marinades and pickles. Onions are used as a filling for pies and pies; people make sauces and dressings from them. People also make many soups and garnishes for meat and fish, seasonings for vegetables (stewed and boiled) from onions.
Baked potatoes with shallots and creamy sausages
- 5 servings
- 10 large potatoes
- creamy sausages
How to cook
My potatoes, peel, and cut into round pieces. Add spices; salt, pepper, potato seasoning, basil.
Chop the shallots into feathers.
Put the potatoes and onions on a covered baking sheet, distribute them in an even layer, put our sausages on top, and add 2 glasses of water; then, the potatoes will not burn and be juicy. We bake at t180. Sometimes we stir the potatoes only gently so as not to turn our potatoes into mashed potatoes.
Voila! Our lunch is ready, tasty, fast, and appetizing. Enjoy your meal!
Check out tips on how to mince shallots properly in the video below: