• Traditional shallot - 1Kg

Traditional shallot - 1Kg

Produced from a bulb, planted and harvested by hand, the traditional shallot is a real know-how of Breton market gardeners.

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€5.30

€5.02 VAT excluded

€5.30 / kg
Quantity not available
Description

How to prepare traditional shallots?

Cut off the 2 ends of the bulb, so that the tunic enveloping it can be removed more easily. To slice, cut the shallot in 2 lengthwise, cut off the root end, then slice thinly. You can also simply cook it whole "en chemise" around roast chicken or vegetables. So you don't cry: when you cut it, use a sharp knife and run it under water regularly.

Did you know?

The traditional shallot has been grown in the same way in Brittany since the 17th century. An ancestral know-how, where planting and harvesting are done entirely by hand!

Nutritional values :

Energy (kj/kcal) 246/59, Fat (g) 1.43, of which saturated fatty acids (g) 0.23, Carbohydrates (g) 8.35, of which sugars (g) 3.63, Dietary fiber (g) 2.5, Protein (g) 1.84, Salt (g) 0.043, Potassium (mg) 334, Vitamin B6 (mg) 0.35, Folic acid (B9 in µg) 34

Data sheet
Legéchalote
93 Items
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3.3 /5

Based on 3 customer reviews

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Hubert G.
4/5
published the 26/09/2024 following an order made on 06/09/2024

moyen

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CHARLES JEAN P.
5/5
published the 03/05/2024 following an order made on 21/04/2024

Extra pour leurs parfums Crues ou cuite avec une salade de cressons ou de mache

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Christiane L.
1/5
published the 19/10/2023 following an order made on 25/09/2023

non livré épuisé

Comment from Luximer the 05/03/2024
Bonjour, Nous vous prions de nous excuser, mais malheureusement, nous n'avons pas pu vous livrer le produit que vous avez commandé en raison d'une rupture de stock. Nous sommes sincèrement désolés pour ce désagrément. Cependant, nous tenons à souligner qu'une évaluation d'une étoile sans avoir goûté au produit ne nous semble pas justifiée. Nous espérons que lors de votre prochaine commande, vous aurez l'opportunité de goûter à nos échalotes et de reconsidérer votre évaluation. Cordialement, Mélanie de Luximer

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