banana shallot

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Also known as
Echalions

Description
Banana shallots are a variety of shallots and are the largest under the shallot kingdom. A sandy soil and warmer conditions are ideal for growth of banana shallots. It is named such because of its size. They have a smooth, pale brown skin and are milder/ sweet subtle in flavour than other types. Since they are larger in size, they are easier to peel, chop and use in recipes when compared to their counterparts.

Banana shallot cubes

Peel the banana shallots and cut in half from centre using a knife. Put each cut side down of the halves and make 3 horizontal cuts in each halve. Then make 2 vertical cuts through the shallot to get cubes. Use banana shallot cubes in stews, braised meat recipes.
Chopped banana shallot

Peel the banana shallots and cut in half from centre using a knife. Put each cut side down of the halves and make a number of horizontal cuts in each halve towards, but not quite reaching, the root. Then make as many vertical cuts through the shallot, again not quite reaching the root. Holding the shallot very firmly, slice down vertically. Continue cutting until you reach the root, which you can now discard.

How to select
Look for firm shallots free from any dirt, cuts or blemishes. They are commonly available with an outer pale brown skin.

Culinary Uses
· They are a perfect substitute for onions or shallots in recipes which call for a sweet subtle flavour.
· Use chopped banana shallots in soups, stocks, broths and sauces.
· They are perfect for roasting with vegetables, meats etc.

How to store
Store in a cool, dry place with enough air circulation and away from moisture. If stored properly, it can be stored for up to 2 months. If chopping and storing for a longer time, store in air tight containers in the refrigerator.






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banana shallot (0 recipes), banana shallot cubes (1 recipes), chopped banana shallot (0 recipes)
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