Organic Shallots, (400g) | Abel & Cole

Shallots, Organic (400g)

£2.45
(61.3p per 100g)
Organic Vegan plasticfree

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Why?
Most customers have their staples delivered weekly, so this item is set to automatically order itself every week. Your weekly shop will then arrive with no effort at all. Magic!
Organically grown. Milder and sweeter than onions. And perfect in curries, stews and casseroles.

What makes me special?

- Try shallots in stir-fries and pasta sauces
- Or, pop them in the roasting tin with your joint, they’ll soften and go wonderfully with red meat and roast potatoes
- Shallots are lower in water content than onions, which means they need be cooked more gently
- Organically grown with no artificial pesticides
- Delivered sustainably to your door with as little packaging and as few food miles as possible
- Zero air freight
- Country of Origin – France, Class – Minimum Class 2
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Producer

Ferme Ty Coz know how to grow good vegetables. Starting life in North Finistère, Brittany in 1996, they’re a family business that’s always had a passion for growing with love and care. And it shows. And nourished by the rich, coastal soils and temperate climate. Their 100% Breton fruit & veg are bursting with taste and flavour.

Ingredients & allergens

Abel & Cole handles celery, celeriac, peanuts and nuts on site. Due to our packing process and re-use of boxes there is a risk of cross-contamination from these, and all other allergens.

While we do everything we can to ensure the information on this page is correct, ingredients, nutritional and dietary information are subject to change. So along with the information on our website, we always recommend that you read each label carefully before enjoying your items

Storage & prep

Shallots have a delicate flavour, less intense than most onions and they also dissolve easily into liquids, which is why they are favoured for sauces. Skin shallots in the same way as onions, i.e. top and tail them and then peel off the outer skin. Pull apart the bulbs. Slice them carefully and thinly using a sharp knife - shallots are so small, it is easy to slip and cut yourself. When cooking them whole, fry over a very gentle heat without browning too much. Suitable for home freezing.

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