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Author Topic: Shallots  (Read 1684 times)

daisymay

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Shallots
« on: July 27, 2005, 13:47:53 »
Lifted our shallots last night. Got about 40 from 8 sets, not sure if this is good, but we are very proud.

So, now what do I do with them? (after they have dried, already made notes from the "how to dry" thread!)

How do you guys use them in cooking?
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Mrs Ava

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Re: Shallots
« Reply #1 on: July 27, 2005, 14:45:45 »
I have made 'posh' pickled onions from some, roasted shallot tarts make a delicious started or supper, on kebabs, in stew and so on.
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wardy

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Re: Shallots
« Reply #2 on: July 27, 2005, 14:47:18 »
You can use them in your stews, coq au vin etc  :)
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Jesse

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Re: Shallots
« Reply #3 on: July 27, 2005, 14:48:34 »
I also make pickled onions with some, the others I've plaited and hung up in the kitchen. I've been roasting them whole with a couple of cloves of garlic, they are delish. :)
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tim

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Re: Shallots
« Reply #4 on: July 27, 2005, 16:20:07 »
Wherever a recipe calls for shallots - as so many do!!

They are a more convenient size for some uses & they do taste different.

The pickles - yes, they're the best.
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