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Shallot
Shallot - the description of
vegetable, its
kinds, conjugation. The components and the
nutritious values of vitamin, the minerals
and calories.
 Comparatively
little popular vegetable, stepping out also
under name garlic English and onion shallot.
They are this change, the elongated bulbs of
colour fioletowo - brown or fioletowo - grey,
they grow in nests. Their taste is very
gentle and they are suitable on tinned food
perfectly.
It reproduces shallot from bulbs, early
spring which was planted was, and it comes
together in July when they begin drying up
list and to become yellow.
Vegetable takes down these of problems
chills but it requires light, fertile soil.
Spice in culinary arts be used as plant.
Popular especially on noon of France, she be
used to sauces on base of red wine there
mainly. The Frenchmen boil (or they bake)
the szalotki in small quantity of liquid.
It was one should however remember, that
long frying this vegetable can cause his
turn bitter. What is and it in what quantities in
shallot?
Shallot's nutritious values.
we will coplete it
soon ...
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