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French eschallots

In season

Food Description:

These dry onions are most popular in France and completely delicious in slow cooked casseroles. They are small, dry onions with a milder, sweeter flavour than large brown or white onions. There are often many small bulbs growing off one plant. Eshallots bulbs have golden brown skin and are generally no larger than 3 cm in diameter.

General Information:

Category: Vegetable
To Buy: Look for heavy (ie for their size) dry bulbs that have no soft, damp patches. Avoid those that have sprouted. Look also for single bulbs - they're less fiddly to peel.
To Store: Store with the skin on in a place with plenty of air circulation. They'll keep for a few weeks well stored.
Tips and Tricks: For easy peeling, drop the eshallots in boiling water for 5 minutes. The skin will fall off. A serve of shallots is equal to 2 bulbs.

Nutrition (Per serve):

Weight (grams): 12
Carbohydrates, g: 0.4
Fat (g): 0.0
Monosaturated Fat , g: 0.0
Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Low
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. n/a
Energy (kJ): 12
Protein (g): 0.2
Saturated Fat, g : 0.0
Vitamin C: Antioxidant, anti inflammatory and immune-boosting, this vitamin has a range of uses. Is essential for collagen formation, therefore plays a role in wound healing. Fights infection and protects against free radical damage. Vitamin C helps maintain normal cholesterol levels, promotes the absorption of iron and counters the effects of stress as it is concentrated in the adrenal glands. Contraindications: Large doses can cause diaorrhea or gas.
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Very low

Cooking:

Cooking Tips: Make a delicious winter casserole with lamb. Brown lamb pieces with garlic and add to a slow cooker. Add washed baby carrots, peeled shallots, butter beans and cover with chicken stock. Cook throughout the day ready to eat when you get home. Serve with couscous and, of course, a lovely green vegetable.

Benefits the Following Health Conditions:*

Cold and Flus

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.



Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.





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Call us: 9642 5613
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