Shallots Are Divine
Posted by terrepruitt on December 12, 2018
I cook with shallots. Not often because they just seem so expensive. I have put them in soups and even in a “salsa”. Recently I met my friends out at a restaurant. I had already eaten dinner but they had ordered a salad and I asked to try the shallot. I had thought I hadn’t had a raw one before, but here I am looking at my blog and I see my Persimmon Salsa post where I used shallots. I had tried them raw but just forgot. Well, last Friday I was at a loss as to what to cook for dinner and I saw that we had macaroni and cheese. Yes, the boxed kind from Kraft. Sometimes that is about all my brain can handle to make for dinner. I decided that was what we were having for dinner. We had just received an organic produce box that morning and it had shallots in it. Doesn’t that make perfect sense? Organic produce and boxed mac-n-cheese? No, of course not, but sometimes that is what happens. I decided to put some shallots in the mac-n-cheese.
Since the macaroni and cheese was going to be dinner I felt it needed to be more than just mac-n-cheese. I pretty much ALWAYS add a bell pepper. We rarely just eat plain mac-n-cheese. But we needed more. So I put some chicken in it. I sauteed some chopped shallot and then added the chicken. I sauteed the bell pepper, too. It all was added to the mac-n-cheese. Well, the shallots just elevated the heck out of that macaroni and cheese. It was really good.
There isn’t much nutrient-wise to a shallot, but they really have a great flavor. I love onions and garlic, but shallots are so much better. I knew that, but, as I said, I don’t buy them often because of their expense. But I might start buying them more often because they are so delicious.
According to the USDA 10 grams, about one tablespoon of chopped shallots has this:
Calories 7
Protein .25 grams
Fat .01 grams
Carbohydrates 1.68 grams
Fiber .03 grams
Sugar .79 grams
Calcium 4 mg
Iron 0.12 mg
Magnesium 2 mg
Phosphorus 6 mg
Potassium 33 mg
Sodium 1 mg
Zinc 0.04 mg
Vitamin C 0.8 mg
Thiamin .006 mg
Riboflavin .002 mg
Niacin .020 mg
Vitamin B-6 .034 mg
Folate 3 pg
Vitamin K 0.1 pg
Wiki says: “The shallot is a type of onion, specifically a botanical variety of the species Allium cepa. The shallot was formerly classified as a separate species, A. ascalonicum, a name now considered a synonym of the currently accepted name.
Its close relatives include the garlic, leek, chive, and Chinese onion.”
I love them. How about you? Do you like shallots? Do you cook with shallots?
Terre Pruitt's Blog 
Ann Coleman said
For years, I didn’t even know what a shallot was! Thank goodness I figured it out….
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terrepruitt said
Right? How you were missing out! So delicious!
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ckennedyhola said
That is such a great idea! Adding something fresh and just a little extra to boxed macaroni and cheese sounds divine–I think I’ll try that during the busy holiday season–thanks!
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terrepruitt said
Right? Sometimes – especially when you are busy – you have to break out the quick meal. I am in love with shallots. I always have liked them, but it has escalated to love. Last night we have the same thing (chicken and shallots) but with different pasta (Spinach Basil Garlic Fettuccine). The shallots just send things to the next level!
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indianeskitchen said
I have never cooked with shallots. I’ll have to give them a try.
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terrepruitt said
Pure yumminess! I would recommend cooking something light (tasting) so as not to over power the flavor of the shallots so you can really get a taste of them. Or you can just roast them like you do garlic and REALLY get a taste of them! I have not tried that, but I want to!
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indianeskitchen said
Yes I definitely have to try them! Thanks for your input! 😍
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terrepruitt said
I am looking forward to seeing how you try them on your blog! Yay!
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Lander7 said
I’ll have to try them now, thanks 😀
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terrepruitt said
Ooooo! Let me know how you try them!
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