Shallots are a small, sweet cousin of the onion.
Shallots are a small, sweet cousin of the onion. These mild-flavored root vegetables are most closely associated with the French cuisine of Normandy and Burgundy. They can be minced, sliced, chopped or used whole in any recipe where an onion would normally be used. Like an onion, they have layers of papery skin that grow tightly around the soft, purple-toned flesh. When peeling a shallot, it is important to leave the interior root intact so the shallot can be used whole in recipes. The intact root will also hold the layers together for mincing.
Instructions
1. Pull apart the bulbs within the whole shallot. Often two or more shallot bulbs will grow together in this manner.
2. Cut off the exterior part of the root, leaving the interior root intact to hold the shallot together.
3. Cut the pointed tip off the stem end of the shallot.
4. Drop the shallot into a pot of boiling water to blanch for 30 seconds. Remove the shallot from the water.
5. Run the shallot under cold water until it is cool to the touch.
6. Peel back the shallot skin with your fingers. The blanching loosens the skin so it slides off easily.
Tags: cousin onion, interior root, interior root intact, Shallots small, Shallots small sweet, small sweet
