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FOOD

BAKED SHALLOTS

Recipe Shallots are generally milder than regular yellow onions and become extra sweet and tender when baked in the oven. Try them in your plant-based and vegetarian dishes to add body with an umami flavour. They taste best when served slightly warm in salads, sandwiches and wraps and will also work great as a tasty ingredient in soups and stews.

Recipe Ingredients

500g shallots
4 tbsp olive oil
salt and freshly ground black pepper

Method Baked shallots

step 1 Preheat the oven to 180°C. Cut the ends off the shallots, cut the shallots in half lengthwise and peel.

step 2 In an oven tray lined with baking paper, toss the shallots gently with the olive oil, salt and pepper. Do not overcrowd the tray as this will cause the shallots to steam rather than roast

step 3 Roast the shallots for 30 minutes or until dark golden brown, tossing them gently halfway through baking time.

step 4 Let cool, then cut each piece in half into bite-size pieces. Keep the juices and store in the fridge for up to 7 days.

 

This recipe and more can also be found in the upcoming ARKET Café Cookbook, launched this winter. A vegetarian recipe collection with delicious dishes, cooking guides and personal stories on the philosophy behind our café.

Our vegetarian recipes § Search

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ARCHIVE

The notion of the archive is one of ARKET’s central themes and runs as a common thread through the brand. It represents the long-lasting nature of our collections, an extensive library of design history and vintage samples, our ideal of transparency, as well as the inspiration for and name given to our in-store shelving system. The digital ARKET / ARCHIVE captures research, inspiration, and past projects, and forms the collective story of who we are.

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Poplin is the popular term for plain-weave cotton shirting. The fabrics are woven with single yarns in both warp and weft, resulting in a smooth and silky texture.

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Cold-water swimming

Praised for its numerous health benefits, cold-water swimming has a long-established tradition in the Nordic countries. 

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Line Gordon is an internationally recognised scientist and professor in Sustainability Science, focusing on water, food and the biosphere.

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The grid is an essential element of our visual identity. It represents the notion of the archive and is used to organise and display information ranging from the names of plants to fabric weights and different types of materials used in our collections. These nine squares symbolise the separate parts that together form our world, and they are also the areas where we strive to make a difference.