Shallot (family, shrike) - a variety of onions. This biennial plant has a relatively small bulb, painted in purple (there are lighter varieties). The number of primordia can reach 60 pieces. When planting, many leaves and arrows are formed. They appreciate shallots for precocity, the ability to be excellently preserved and, of course, for excellent taste and healthy qualities. Both the ground part of the plant and the bulbs themselves are used in food.
According to legend, the first who appreciated this plant was Alexander the Great. In the 4th century BC before stopping on Egypt, he stopped in a small Palestinian town. One of the subjects after going around the territory brought the ruler several purple tubers. The unusual plant was to the taste of Alexander the Great, and the king ordered to buy all the onions and its seeds. It was he who gave the vegetable the name used to this day. Thanks to the oldest ruler, shallots spread throughout the cities of Persia and Egypt, and only in the 8th century did it reach Europe.
Beneficial features
This variety of onions in chemical composition is very similar to onions. However, it contains more ascorbic acid, sugars and dry matter. In addition, shallots are rich in rare salts of titanium, germanium, nickel, potassium, iron, phosphorus, as well as B vitamins, essential oils, volatile and carotene. Thus, the dietary and healing properties of it are much higher than that of other varieties. Shallots are very useful for colds, diseases of the colon and liver. Moreover, this plant has the ability to inhibit the development of oncology.
Sweet onions are also used in cosmetology. So, with the help of it they remove blackheads and age spots, treat abrasions, sunburns, wounds. Onion masks are extremely beneficial for hair growth. In combination with burdock extract, such cosmetics improve blood circulation, regeneration processes, and cell metabolism.
Shallots: varieties
All varieties of this plant can be divided into two groups: peninsular and acute. The former are widely distributed in the south of Russia. In particular, in the Krasnodar Territory, the cultivar "Russian Violet" or "Kuban Yellow" is grown. Spicy varieties such as Siberian Yellow and Zvezdochka grow well in Siberia and Ukraine. And not so long ago, breeders developed the “Off-season” variety, which can be grown year-round in indoor conditions or in greenhouses.
Shallots: delicious recipes
This plant has long been used by great culinary specialists to prepare a wide variety of dishes. Its main advantage is a delicate taste that does not interrupt the taste of other products. Shallot is eaten in pickled, boiled, fried and raw form. It is an excellent addition to soups, dressings, salads and snacks.
Stewed shallots
Ingredients:
• 250 gr. carrots
• 50 gr. Sahara,
• 750 gr. shallots
• 50 gr. raisins
• salt
• vegetable oil,
• pepper
• 250 ml of wine,
• red wine vinegar ,
• pine nuts.
Wash and peel the vegetables, then cut them into thin strips. In a frying pan, melt sugar in vegetable oil. Then add vegetables, salt and pepper to it. Fry everything together for about 2 minutes. Then pour the wine and a couple of tablespoons of vinegar. Cover the dish and let simmer over low heat for half an hour. Add chopped nuts at the end.
Veal shallot
Ingredients:
• 400 gr. veal
• ginger juice,
• 300 ml of wine,
• ground cloves,
• 100 gr. shallots
• salt
• green peppers,
• olive oil.
For an hour and a half, marinate the meat in a mixture of wine, ginger, cloves and salt. Throw about 8 peas of pepper and shallots into a pot of water , cook for a quarter of an hour. Fry the veal in a pan. Add the onion a couple of minutes before it is cooked. Serve the dish with red dry wine.