Contents
The history of the shallot
The shallot is a bulbous plant from the Alliaceae family (the same as onions). It is grown as a condiment and vegetable. Unlike onions, this "root" vegetable grows in clusters of bulbs.
Originally fromWestern Asia, it appeared in French cuisine in the Middle Ages and on farms from the 12th century. The shallot takes its name from the town of Ascalon in Palestine, where it was previously cultivated. It is most famous thanks to Charlemagne, who appreciated this plant in his gardens.
Excellent for health thanks to its antioxidant content, it also aids digestion and is useful in the fight against cholesterol. Finally, it prevents diabetes and helps regulate blood pressure.
Growing shallots
What to do?
Shallots can be planted in the sun, in any type of soil. Plant in February/March or October/December, while the weather is still cool, for harvesting in June/July.
There are two varieties of shallots:
- The gray shallot, recognizable by its small bulbs with a thick envelope, pink flesh and strong flavor. Planting takes place from October to December.
- Jersey shallots can be divided into 4 types: half-long, pink-fleshed, round and long. They are planted from February to March.
To plant them, simply push the bulbs into dry soil, making sure to leave the top visible. In the Ceercle vegetable garden, shallots and other bulb vegetables will thrive in the upper section, as they do not like soil that is too waterlogged.
You can harvest it as soon as more than half the leaves are dry (when they start to turn yellow).
When it comes to watering, it needs very little: rainwater is more than sufficient.
Cooking shallots
This plant can be eaten raw or cooked. In salads, candied or au gratin, shallots enhance the taste of your dishes thanks to their more subtle flavor than onions.
Our recipe: Shallot tarte tatin
Ingredients
Serves 6:
- 1 puff pastry
- 1 kg shallots
- 2 tbsp brown sugar
- 2 tbsp balsamic vinegar
- 30 g butter
- 1 tbsp olive oil
- 1 tsp dried thyme
- Salt and pepper
Preparation
Preheat oven to 200°C.
Peel the shallots, leaving them whole.
In a tatin pan or frying pan: melt butter with oil (the fatter, the better!). Add the shallots and cook for 7 to 8 minutes over medium heat, stirring regularly. Then add all the other ingredients (brown sugar, balsamic vinegar, thyme, salt and pepper) and cook for a further 7 minutes, stirring constantly. Finally, add a little water (about 1/3) and cook over low heat. Cover for 30 minutes. When the time is up, turn the shallots over, add a little more water and cook for a further 30 minutes.
If you don't have a tatin mold, you can always pour the shallots (and the juice: the better) into a tart tin. Lay the puff pastry over the shallots, sealing the edges. Place in the oven for 30 minutes.
Finally, enjoy!
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Read also: Horseradish, Beetroot, Swiss chard, Savory, Leek, Verbena, Pepper, Tarragon, Rosemary, Radish, Tomato, Basil, Thyme, Nasturtium
