Loading..

Product was successfully added to your shopping cart.





 

No products in the cart.

Dried shallots

Dried shallots are a MUST HAVE in every kitchen! Use it to enhance all your vegetable dishes, your marinades, sauces and gratinéed dishes.
Price From: €4.60

* Required Fields

Price From: €4.60

Be the first to review this product

Our Offers

Roast chicken mix

Roast chicken mix

Fleur de sel with Bear’s garlic

Fleur de sel with Bear’s garlic

Dak lak red pepper

Dak lak red pepper

FREE shipping
on orders over 60€. See Terms and Conditions

Need help? Professional?

Contact us

Description

Details

Shallots originally come from the Middle East, in Palestine. They have been cultivated since time immemorial by the Egyptians, and they were sacred for Persians. In the 12th century the Crusaders brought shallots to France. Ever since they have been grown in Brittany and Anjou but also in the North of France and in the Drôme region. In Ancient times shallots could be found in many Greek and Roman dishes and were considered to have aphrodisiac properties. Shallots are not only delicious but are also very healthy, rich in minerals, vitamins and trace elements. Dried shallots are a mainstay for every cook! So handy to use they will enhance all your dishes. Use them in chutneys, omelettes, soups, salads, … raw or cooked. When shallots are cooked they tend to develop a certain bitterness, so be careful to add them at the end of the cooking process. Recipe idea: Apple and shallot chutney Ingredients: 5 (small) apples,3 tablespoons of dried shallots, 30g brown sugar, juice of half a lime, 2 tablespoons of xérès vinegar, 2 tablespoons of honey, 1 tablespoon of chilli peppers, 1 tablespoon of ginger, raisins, 2 spoons of ground cardamom, 1 stick of cinnamon, 1 clove, 1 drop of tabasco, salt, pepper - Soak the raisins in the xérès vinegar. - In a saucepan, cook the chopped apples over a low heat with the sugar, the lime juice, the honey and the spices; add the raisins. - Cover and leave to cook for 20 minutes. Increase the heat stirring constantly for five to ten minutes. Add the dried shallots just before the end of the cooking process. - Remove the clove and cardamom husks. Sterilize a pot with boiling water. Pour the chutney into this pot and then close tightly, leave to cool and keep in the fridge.

Additional

Additional Information

Country India
Other names No
Post Découvrez nos articles sur notre blog http://www.terreexotique.fr/blog
Storage conditions A conserver dans un lieu sec à température ambiante
Allergen Allergen free
Ingredient échalote déshydratée
Use By date 5 ans
Nutritional info /

Reviews

  1. Be the first to review this product

Add a review

Only registered users can write reviews. Please, log in or register