Shallots: useful properties and recipes for delicious dishes

Shallot (family, sorokozubka) - a kind of onions. This biennial plant, which has a relatively small bulb, is colored violet (there are also lighter grades). The number of rudiments can reach 60 pieces. When planting a lot of leaves and arrows are formed. They appreciate the shallots for early ripeness, ability to be perfectly preserved and, of course, for excellent taste and useful qualities. In food, both the ground part of the plant and the bulbs themselves are used.

According to the legend, Alexander the Great was the first to appreciate this plant . In the 4th century BC. He stopped in front of an attack on Egypt in a small Palestinian town. One of the subjects after the circumambulation of the territory brought the ruler several purple tubers. An unusual plant had to taste Alexander the Great, and the king ordered to buy all the onions and seeds. It was he who gave the vegetable the name used until today. Thanks to the ancient ruler, the shallots spread throughout the cities of Persia and Egypt, and only in the 8th century did he reach Europe.

Beneficial features

This type of onion in chemical composition is very similar to the onion. However, it contains more ascorbic acid, sugars and dry matter. In addition, shallot is rich in rare salts of titanium, germanium, nickel, potassium, iron, phosphorus, as well as group B vitamins, essential oils, phytoncides and carotene. Thus, the dietary and healing properties of it are much higher than those of other varieties. It is very useful for shallots with colds, diseases of the colon and liver. Moreover, this plant has the ability to suppress the development of oncology.

Sweet onions are used in cosmetology. So, with the help of it, acne and pigment spots are removed, abrasions, sunburn, wounds are treated. Onion masks are extremely useful for hair growth. In combination with a burdock extract, such cosmetics improve blood circulation, regeneration processes, cellular metabolism.

Shallots: varieties

All varieties of this plant can be divided into two groups: semi-sharp and sharp. The first are widespread in the south of Russia. In particular, the cultivar "Russian Violet" or "Kuban Yellow" is grown in the Krasnodar Territory. Acute varieties, such as "Siberian Yellow" and "Asterisk", grow well in Siberia and Ukraine. And not so long ago, the breeders brought out the "Interseason" variety, which can be grown year-round in indoor conditions or in greenhouses.

Shallots: recipes for delicious dishes

This plant has long been used by great culinary specialists to prepare a wide variety of dishes. Its main advantage lies in its delicate taste, which does not interrupt the taste of other products. Shallots are eaten in marinated, boiled, fried and raw form. It is an excellent addition to soups, dressings, salads and snacks.

Braised 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 clean the vegetables, then cut them into thin strips. In a frying pan, melt sugar on the vegetable oil. Then add vegetables, salt and pepper to it. Fry all together for about 2 minutes. Then pour in the wine and a couple of spoons of vinegar. Cover the dish with a lid and leave to languish on low heat for half an hour. At the end, add crushed nuts.

Shallot onion with veal

Ingredients:

• 400 gr. Veal,

• juice of ginger,

• 300 ml of wine,

• ground cloves,

• 100 gr. Shallots,

• salt,

• green peas pepper,

• olive oil.

For an hour and a half, marinate the meat in a mixture of wine, ginger, cloves and salt. In a pot of water throw about 8 peas of pepper and shallots, cook it for a quarter of an hour. Fry veal in a frying pan. For a couple of minutes before it is ready, add the onion. Serve with red dry wine.