The use of shallots: a miniature aristocrat of the Onion family on your table
The use of shallots in cooking is not very popular with us. Housewives give more preference to its onion version. It gives your favorite dishes a tangy or sweetish taste, saturates the body with useful substances. But sharp onions can be completely replaced with thinner and softer shallots. French chefs absolutely love it. Let's take a closer look at these miniature onions.
Description of the plant
The husk comes in three main shades: white, pink and lilac. The leaves are quite thin, slightly flattened with a natural thin layer of wax. The harvested fruits are very well stored, only they need to be allowed to dry first.
In warm areas, shallots lie in attics in winter. The vegetable periodically freezes and thaws. But such differences do not harm his taste in the least.
What substances are shallots rich in?
This vegetable is a storehouse of vitamins and minerals necessary for every person. This makes shallots healthier onions... Also in the pulp there are salts of some metals, which in reasonable doses are very useful for the body.
In particular, it is rich in:
- phytoncides (special bioactive substances that inhibit the growth and development of bacteria);
- essential oils (possess regenerating and antimicrobial properties);
- vitamins PP, E, and group B (activate metabolism, oxidative processes in the body);
- folic acid (inhibits the development of tumors, renews blood composition, strengthens the heart and blood vessels);
- titanium (restores inflamed joints, is contained in the lens of the eye, as well as in hair, nails and bones);
- nickel (activates hematopoiesis and fat metabolism, is a part of DNA and RNA cells);
- germanium (boosts immunity, participates in the transfer of oxygen to tissues and organs).
What is useful for the body
The use of this vegetable is recommended for almost everyone. The benefits of onions have been proven by the world's leading doctors.
So, regular use of shallots for food:
- increases resistance to viral infections;
- is a good prevention of spring vitamin deficiency;
- cleanses the body of toxins and carcinogens;
- stimulates digestion;
- stabilizes blood pressure and strengthens the walls of the capillaries;
- shallots are good for people with eye diseases.
Some restrictions
But there are limitations for the use of shallots. For some health problems, the use of shallots is best limited or eliminated altogether.
It is not recommended to eat this vegetable if:
- Diagnosed with a stomach ulcer, pancreatitis, colitis. A sharp increase in acidity in the stomach is unacceptable for these diseases.
- Problems with the genitourinary system and kidneys. Excretion of fluid from the body may be delayed.
- Exacerbation of chronic conditions such as bronchial spasm, liver failure and constipation. The risk of inflammation increases.
The use of shallots in cooking
The special properties of this vegetable have attracted the attention of gourmets all over the world. Shallots are used in cooking in many countries. In addition to its undeniable health benefits, it has a mild flavor and unique aroma.
It's a pleasure to cook it, and here's why:
- When fried, especially in butter, it gives off much more flavor than onion.
- The husk is easily removed under the influence of boiling water (just about ten minutes).
Shallots caramelize well as they have more sugar and less water.
Seasoning for meat
The bulbs can be chopped or cut into thin rings. Then they are poured over baked meat or shish kebab.
A special side dish
How to cook shallots? The easiest way is to clean and fry the heads as a whole. When tender, they are removed from heat and served as a side dish with any meat dish.
A more interesting option is baking. For this, olive oil is mixed with honey. It turns out a kind of thick sauce. Shallots are poured over it, sprinkled with spices and placed in an oven preheated to 150 ° C for half an hour. It turns out a kind of onion-based caramel casserole. You can add any nuts and dried fruits.
Gourmet cream soup
Required Ingredients:
- fresh leaves spinach (2 kg);
- olive oil (2 tbsp. l);
- shallots (5 pcs.);
- a few cloves of garlic.
Cooking process:
- ¼ Blanch spinach in lightly salted water.
- Remove and immediately immerse in ice water.
- So the greens retain their appetizing appearance and color.
- Drain all excess water, and squeeze the leaves themselves. Grind with a blender.
- Finely chop the onion and garlic and cook in vegetable fat until soft (this will take about 4 minutes).
- Transfer fresh spinach leaves to a skillet and sauté.
- Add puree, season and stir.
Onion-wine sauce
Required Ingredients:
- shallot heads (250 g);
- a glass of good red wine;
- potato starch (15 g);
- butter (1 tbsp. l);
- spice.
Cooking process:
- Cut each onion into pieces and fry.
- Pour starch into the wine, mix and add to the onion.
- Season with spices and simmer for about 10 minutes.
Pickled shallots
Before use, the shallots are treated with boiling water (just a couple of minutes). Then it is placed in very cold water and the skin is peeled off. A liter of water is poured into a deep bowl and spices are poured into it: allspice and black pepper, cloves, lavrushka + st. l salt + 2 tbsp. l granulated sugar. The mixture is boiled and poured in tsp of vinegar essence.
Onions are put in clean jars. Pour the marinating mixture on top and sterilize for 10 to 15 minutes. Then they are sealed. Such onions can be a stand-alone snack or a base for various salads.
Shallots are not only a full-fledged replacement for the onion congener, but also a piece of exquisite European cuisine on your table.