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Shallot special, all for your health

Photo: V. Ganesan

FULL OF FLAVONOIDSShallots

Shallot, as the word is commonly used, or eschallot in some countries, refers to two different Allium species of plant. The French grey shallot or griselle, which has been considered the “true shallot” by many, is Allium oschaninii, a species which grows wild from Central to Southwest Asia. Unlike onions where each plant normally forms a single bulb, shallots form clusters of offsets, rather in the manner of garlic. The shallot has other differences as well. The taste has been described as sweeter than the mildest onion. A slight apple flavour mingles with the familiar onion bite. Shallots have been shown to be more digestible than the rest of the family and have less impact on one’s breath.

Different analysis and studies have found that shallots contains two sets of compounds — sulphur compounds and flavonoids. Flavonoid consumption has been associated with a reduced risk of cancer, heart disease and diabetes since flavonoids are anti-cancer, antibacterial, antiviral, anti-allergenic and anti-inflammatory.

Shallots are extensively cultivated and much used in cuisine, in addition to being pickled. Finely sliced deep-fried shallots are used as a condiment in Asian cuisine. Shallot in Persian is called Moo-Seer, which is often crushed into yoghurt. Iranians enjoy yoghurt in this way, especially in restaurants and Kebbab-Saras where just kebabs are served. Shallots are widely used in Malaysian and Thai cuisines.

Now, for a recipe.

Ingredients

Vegetable oil: 2 tbsp

Shallots, thinly sliced: one-and-a-quarter cup (about 6 ounces)

Mayonnaise: three-fourth cup

Sour cream: three-fourth cup

Roquefort or Danish blue cheese, at room temperature: 4 ounces

Salt and freshly ground black pepper to taste

Potato chips, for serving

Method: In a heavy-bottomed medium-sized saucepan, heat oil over medium-low heat. Add the shallots and cover the saucepan. Cook, stirring often, for about 20 minutes till the shallots turn deep golden brown in colour. Allow the shallots to cool. In a medium bowl, combine the mayonnaise and sour cream. Add cheese and mash the mixture with a rubber spatula until it is almost smooth. Stir in the cooled shallots and season with pepper. Cover and refrigerate until chilled for about 2 hours

Chef’s Tip: The dip can be made up to 2 days ahead, covered and refrigerated. If it is too thick, thin it with milk before serving.

RISHI MANUCHA

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