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Our shallots come from Sjaak Twisk and his family farm in Biddinghuizen. They've been organic for more than 25 years, providing a haven for all the wildlife in the area. In the summer Sjaak's cows graze in the lush nature reserve surrounding the farm and in the winter they are housed in the stables which have recently been rebuilt with solar cells on the roof. These solar cells provide a sizeable chunk of the energy used on the farm. Green all round.
Abel & Cole handles celery, celeriac 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.
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.