A condiment and a vegetable… cat 1 Conservation: 1 to  2 weeks in winter, safe from the light, in a dry and if possible ventilated place (in a paperboard or sachet paper). The peeled shallots are preserved packed 2 days at the refrigerator. Preparation: Peel it, cut the ends and withdraw the “tunics” (fine external peels). Cooking: with the stove:  dissolve with small fire because it becomes bitter when it turns russet. With the vapor : in  shallot mash or to incorporate in a sauce. Consumption: Flavours sauces,  salads, fish,  white of poultry , sirloin and  game.  In chutney, to accompany pork-butchery or meats dishes.  A shallot let to push in glass will give stems usable like chive.