How to prepare shallot greens?

How to prepare shallot greens? - Facial massager with gua sha on timber tray near rosemary

I have a bunch of shallots with the greens (stems) on them, and I was wondering if anyone has experience with them. How are they used? Throw them in with the shallot bulbs? Use them like green onions or chives? What dishes are good with them (or require them)?

culinary-usesshallots


Best Answer

I would personally use them exactly like chives, though their flavour may be more intense.



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Quick Answer about "How to prepare shallot greens?"

  • Remove the thin outer layer of the shallots simply by peeling it off with your hands. ...
  • Using a knife, trim off the root ends. ...
  • Take the white halves of the shallots and chop horizontally into thin slices.
  • Take the green halves and slice them diagonally, creating thin rings.


    • What can I do with the green part of shallots?

    Try them in some of these dishes:
  • Charred: Throw scallions on the grill whole, then serve with Romesco sauce like they do in Spain.
  • Pureed: Turn scallion greens into a lovely chimichurri sauce, blending them with fresh herbs, olive oil, wine vinegar and seasonings.


    • Can you eat the green leaves of shallots?

    Both the plant tops and the bulbs can be eaten, so the time to harvest a shallot plant depends on the part you will be using. The tops can be harvested within 30 days and are commonly used in soups, salads, and stews.

    Can you use the green part of a shallot?

    Green onions, green shallots, or scallionsBoth white and green parts of the stem are usable in cooking. Remove and discard roots. They're perfect to eat raw in salads, as a garnish or cooked quickly in a stir fry.



    More answers regarding how to prepare shallot greens?

    Answer 2

    Oh, you could also pickle them. We have pickled ramps at the restaurant right now (homemmade of course). Pickling would mellow out the harshness of the flavour, and be a guaranteed "what is that and why is it so good?" when you feed them to guests.

    (Note that we use, and I would advise, a fairly straight up brine, and not the more fermented sort of pickle as that gets into issues of bacteria management and such. Alton Brown did a very informative Good Eats episode on making pickles should you decide to go the fermented route.)

    Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.

    Images: Monstera, Karolina Grabowska, Monstera, Karolina Grabowska

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