Purple Shallot Slices

These savory, sweet, dried Purple Shallots add umami depth and allium sweetness to myriad dishes, from rice and noodles to stews and braises. They also make a fun, crispy garnish to vegetables (hello, green beans), rice or any dish that you'd use fresh shallots in. These shallots are grown in Vietnam's Red River Delta. After harvest, they are carefully cured, thinly sliced and laid out to dry. These aren't fried - just dried, crispy shallots. Dried shallot slices are a wonderfully convenient ingredient to keep on hand for cooking up traditional Vietnamese and other Southeast Asian dishes, and French, Italian and the many other cuisines in which shallots are highly prized. (1 big pinch of dried = 1/2 fresh shallot.) Cooking Tips: Use in place of fresh shallots in any dish Bloom in butter or oil at the start of cooking rice, noodles, sauces, braises, stir-fries and stews Use as a crunchy topping for vegetable, rice or meat dishes