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Dinner Size

Peeled Shallots

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Shallots are related to garlic and onions, but are more delicate in flavor than garlic and more aromatic than the onion. The name is derived from the Greek Ascalon, a city of the Philistines, in what is now Syria. They were considered a culinary delicacy then and still are today.

Traditionally shallots are associated with French cuisine, and blend well with the two foundation ingredients in French cooking, tarragon and wine. Before making gravies, curries or cream sauces, the shallot bulbs are peeled and sautéed lightly in butter. Used raw, their delicate flavor goes well in various kinds of salads.

Our Earth Exotics™ packaging is unique and is designed for ease of use and with the intent of creating very little waste. Although our packaging is microwave capable, it is not the optimal way to prepare vegetables. We highly encourage you to try other cooking methods such as roasting, sautéing, steaming, and even boiling in some cases. You will find that the vegetables will have a better texture and flavor by utilizing some of these tried and true cooking methods, and will leave you with a better eating experience.

ROAST: Preheat oven to 400°. Remove Shallots from bag, slice into rounds, place on a baking sheet or roasting pan, toss with olive oil, salt and pepper and roast for 15 minutes. Stir occasionally.

Shallots 1 Tablespoon

Calories 7
Total fat (g) 0.0

Saturated fat (g) 0
Monounsaturated fat (g) 0

Polyunsaturated fat (g) 0
Dietary fiber (g) 0.0

Protein (g) 0.3
Carbohydrate (g) 1.7
Cholesterol (mg) 0

Sodium (mg) 1
Manganese (mg) 0


Look for firm, dry bulbs, free from sprouts. Earth Exotics™ Peeled Shallots are selected from the finest available.


Earth Exotics™ Peeled Shallots should be refrigerated up to 45°F and kept in their Bag.


Shallots are usually hand cleaned, topped and put into bags for storage after the necks and bulbs are well cured and removed. Earth Exotics™ Shallots are peeled and packaged for your convenience and easy storage.

Collections: Dinner Size

Type: Vegetables