Shallots are grown almost worldwide. Their skin is generally coppery and the fine flesh flushed with fuchsia or bluish grey. In flavour they are not unlike their cousin - the onion - although sweeter and more complex, but still pungent.
Produced in:Holland
Description
Langridge Organic says:Prized in French cuisine, they lend their refined flavour to sauces such as Béarnaise, beurre blanc and to a classic mignonette vinaigrette served with freshly shucked oysters. Use to add depth to soups, for a glorious tarte tatin, or simmer with win
Storage Information
Store for 2-3 weeks in a cool, dark place with good air flow.
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