Fresh green shallots, a farmers’-market rarity with beautiful white bulbs and crisp green tops, have breezed into town, and the scallions, green garlic, and even the ramps had better watch their backs. These mild members of the allium family have a sweet, complex flavor and make a nifty substitute for the spring onions Ian Knauer calls for in this savory recipe from his new book, The Farm. The shallots are available by the $3.50 bunch at Lani’s Farm stand at Union Square Greenmarket and going fast.
Ian Knauer’s Creamed Green Shallots With Wine and Bacon
2 1/2 pounds green shallots (or spring onions) with greens
4 ounces bacon, chopped
1 1/2 tsp. kosher salt
1 tsp. black pepper
1 cup dry white wine
1/4 cup sour cream
1 tsp. sugar
1/2 tsp. freshly grated nutmeg
(1) Clean the shallots and trim away the rootlets. (2) Peel off any slimy, fibrous outer layers. (3) Cut the bulbs and pale-green parts into 1/2-inch wedges, and slice the greens into 1/2-inch pieces. Cook the bacon in a large heavy skillet over medium heat, stirring occasionally, until it is browned, about 8 minutes. Transfer the bacon with a slotted spoon to paper towels, leaving any fat in the skillet. Stir the shallots, reserving the greens, into the bacon fat in the pan along with 1 teaspoon of the salt and 1/2 teaspoon of the pepper. Cook, stirring occasionally, until the shallots are browned, 10 to 12 minutes. Stir in the wine and the greens, and bring to a simmer. Cook the shallots, stirring occasionally, until all of the liquid is evaporated, about 10 minutes. Remove the skillet from the heat, and stir in the sour cream, sugar, nutmeg, and the remaining 1/2 teaspoon each of salt and pepper. Sprinkle with the reserved bacon. Serves 6 to 8. Adapted from The Farm, by Ian Knauer (Houghton Mifflin Harcourt; $30).