Traditional shallot - 1Kg

How to prepare traditional shallots?

Cut off the 2 ends of the bulb, so that the tunic enveloping it can be removed more easily. To slice, cut the shallot in 2 lengthwise, cut off the root end, then slice thinly. You can also simply cook it whole "en chemise" around roast chicken or vegetables. So you don't cry: when you cut it, use a sharp knife and run it under water regularly.

Did you know?

The traditional shallot has been grown in the same way in Brittany since the 17th century. An ancestral know-how, where planting and harvesting are done entirely by hand!

Nutritional values :

Energy (kj/kcal) 246/59, Fat (g) 1.43, of which saturated fatty acids (g) 0.23, Carbohydrates (g) 8.35, of which sugars (g) 3.63, Dietary fiber (g) 2.5, Protein (g) 1.84, Salt (g) 0.043, Potassium (mg) 334, Vitamin B6 (mg) 0.35, Folic acid (B9 in µg) 34