How to Cut Shallots
This tutorial shows three simple methods for how to cut shallots (diced, julienned or slices/rings); easy to follow step-by-step instructions
Servings: 1 serving
Equipment
Ingredients
- 1 shallot peeled
Instructions
Mince/dice
- Leaving the root end intact, cut the Shallot in half lengthwise.
- Lay each half on its cut side, make vertical cuts across the shallot, up to the root, about ¼ inch wide
- Rotate the shallot and cross cut at ¼ inch widths up to the root end.
Julienned
- Remove the root end of the shallot, cut in half lengthwise.
- Lay each half on its cut side, make vertical cuts across the shallot, about ⅛ inch wide.
Slice/rings
- Lay the shallot on its flattest side. Holding the shallot firmly, make ⅛ inch slices across the width of the shallot.
- Slice to the root end, separate the slices to get rings.
Notes
Storage: Like onions, uncut shallots are happiest in a dark, dry, low-humidity shelf, where they should last for up to a month. Tightly wrapped, cut shallots can last about a week in the refrigerator.
Photo Credit: Erin Jensen
Nutrition
Calories: 18kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 3mg | Potassium: 84mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 9mg | Iron: 1mg
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