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Shallot - the description of vegetable, its kinds, conjugation. The components and the nutritious values of vitamin, the minerals and calories.

Shallot  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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