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Banana shallots are large, elongated, and sweeter than onions. They can be used in any recipe that calls for shallots and are easier to prepare due to their size. They can be stored in a cool, dry place for several weeks. Banana shallots can be eaten raw or cooked and need to be cooked gently to avoid burning. They should be stored away from light and dampness.
Banana shallots are a type of very large and elongated shallots, which are sweeter and milder relatives of the common onion. These alliums grow in clusters around the base of the plant and are less watery than most onions, with many very thin layers. Banana shallots can grow up to 7 inches (18 cm) long and have smooth, brown skin with extremely delicate flesh inside. They can be used in any recipe that calls for ordinary shallots, and some cooks prefer them because their large size makes them easier to prepare. You can store shallots for relatively long periods in a cool, dry place.
Shallots are members of the same species as the common multiplier onion, but grow in clusters around the plant stem rather than as a single bulb. They taste similar to regular onions, but are sweeter and milder, with fewer sulfur compounds. All shallots come in thin, thin layers and can be eaten raw or cooked. Despite their similarity to onions, shallots cannot be freely substituted for these vegetables due to their different taste.
The largest of the shallots, the banana shallot grows between 10 and 18 cm in length and about 5 cm thick. It has reddish brown to paper tan skin with purplish or white layered flesh that is moist but not wet. Some banana shallots contain more than one bulb inside the peel, kind of like garlic. This shallot is mostly planted in sets, which are about 3 inches (7.5 cm) long and should be placed with part of the bulb sticking out of the ground.
Cooking banana shallots works much like cooking any other shallot or onion. This food can be eaten raw, fried or sauteed, or served as a pickle. Shallots are also grated or minced for use in sauces and dressings. Due to the large size of these shallots, they can be cut and peeled quickly, much like an onion, although briefly dipping them in boiling water makes the peeling process easier. Because banana shallots contain relatively little water, they need to be cooked more gently than conventional onions, as very high heat increases the risk of burning the dish.
Banana shallots can be kept for several weeks at a time when placed in a cool, dry place away from windows or artificial lighting. Like onions, they tend to sprout when exposed to light, especially sunlight, and will rot if stored in a damp location. These greens can be stored in bags and bins or bundled together and hung from the ceiling for drying.
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