Banana Shallot

Banana Shallot Description:

Banana shallot, also known as Echalion or French shallots, are a unique variety characterized by their elongated shape and reddish-brown skin. They have a mild, sweet flavour that’s less pungent than regular onions, making them a favourite in gourmet cooking. The flesh is creamy white and adds depth to dishes without overpowering them. Often used in sauces, dressings, and sautéed preparations, banana shallot can also be roasted or caramelized to enhance their natural sweetness. Their versatility allows them to complement a variety of cuisines, from French to Asian, making them a cherished ingredient for home cooks and professional chefs alike.

Health Benefits:

Banana shallot are rich in antioxidants, particularly quercetin, which may help reduce inflammation and improve heart health. They provide vitamins C and B6, supporting immune function and energy metabolism. Additionally, their fibre content aids digestion, while the natural compounds can help regulate blood sugar levels and promote overall wellness.

Recipe :

Caramelized Banana Shallot

Ingredients:

• 4-6 banana shallots, peeled and halved
• 2 tablespoons olive oil or butter
• 1 tablespoon balsamic vinegar (optional)
• 1 teaspoon sugar (optional)
• Salt and pepper to taste
• Fresh thyme or parsley for garnish

Instructions:

1. Heat the Oil: In a skillet, heat the olive oil or butter over medium heat.
2. Add Shallots: Place the halved banana shallots cut side down in the skillet. Sauté for about 5 minutes until they begin to brown.
3. Caramelize: Flip the shallots, add sugar (if using), and continue to cook for another 10-15 minutes, stirring occasionally, until they are tender and caramelized.
4. Finish with Vinegar: Stir in balsamic vinegar, salt, and pepper. Cook for an additional 2 minutes to combine the flavours.

Serve: Garnish with fresh thyme or parsley and serve warm as a side dish or topping for meats and vegetables.