VegetableImage descriptionPreparation processServing suggestionsAubergine12-15cm long, smooth shiny purple skin.Cut off head, peel skin, slice, use straight away, fry.Stuffed aubergine.Broccoli 5-10cm long, Green, tree shape.Cut off bottom. Boil. Courgette10-15cm long, green, smooth, shiny. SliceBoil, fry.Chanterelle MushroomFirm fleshed, shaped like a furled trumpet, has a ribbed stalk and an apricot yellow cap. Native to Europe and found growing wild beneath beech trees.Leave whole is small or cut larger ones into equal pieces. Takes longer to cook than most mushrooms. Often found in shops as dried version, add to warm water to allow to re-hydrate for around an hour, retain the liquid and add to dish.Add to soups, sauces or casseroles particularly with chicken, or sauté.Fava beanA large flat green pods containing large succulent seeds.When very young the pod is edible, wash and cut or snap off the tips and tails and remove any strings. Cut into three or four pieces, steam, boil or microwave until tender. Serve as for green bean. When mature, remove the beans from the pod, then steam, boil or microwave until tender. If wished the outer casing of the bean can then be removed to produce a more tender vegetable.Serve hot as a vegetable accompaniment either
plain or with sauce, or pureed with boiled or baked ham, serve cold in salads. GherkinA green vegetable with a whitish flesh that has a high water content and a mild flavor. An ancient plant from India, a member of the marrow family.Peel (if preferred), thinly slice, cut into julienne, or dice.Use raw in salads, sandwiches, chilled soups or sauces. Steam, sauté or microwave and serve as a vegetable.Iceberg lettuceA green leafed salad vegetable with many varieties.Remove the leaves individually from the stalk and wash under cold running water, drain (or use a salad spinner) and pat dry. Add to ...
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plain or with sauce, or pureed with boiled or baked ham, serve cold in salads. GherkinA green vegetable with a whitish flesh that has a high water content and a mild flavor. An ancient plant from India, a member of the marrow family.Peel (if preferred), thinly slice, cut into julienne, or dice.Use raw in salads, sandwiches, chilled soups or sauces. Steam, sauté or microwave and serve as a vegetable.Iceberg lettuceA green leafed salad vegetable with many varieties.Remove the leaves individually from the stalk and wash under cold running water, drain (or use a salad spinner) and pat dry. Add to soups, stir fry or around fish (en papillote).Use in salads, sandwiches, as the base for buffets or as a garnish.Jerusalem artichokeA pink or yellowish colored knobbly tuber of the sunflower family.Peel and cook in a similar way to potatoes.Use as a vegetable accompaniment or in soups, stews, sauces or casseroles.KaleA member of the cabbage family with coarse green leaves, looking somewhat like cabbage on an upright stem, it has a strong flavour.Cut off the base, trim the stalks, wash and drain.Peel and add to soups, stews, sauces or casseroles. Or steam, boil or microwave, serve as a vegetable. Or, cook whole with skin on, by baking or microwaving. Scoop out the centre, stuff the middle with a savoury filling and bake.LeekResembling a large spring onion, tall and cylindrical in shape, the lower part is white whilst the upper is green.Remove any damaged outer leaves, trim off the roots and the coarse green tops. Fan the leaves and wash under cold running water to remove any dirt. Small ones can be cooked whole, larger ones cut into roundels.Can be steamed, boiled, braised or microwaved. Serve as a vegetable accompaniment or add a cream or cheese sauceMarrowThere are many varieties of this member of the gourd family.For larger marrows tend to be bland in flavour, so hollow out some of the middle and add a savoury filling then bake.Smaller ones can be cooked whole and accompanied by a sauce such as tomato.Neeps,A root vegetable with yellow flesh and a distinctive flavour.Wash and thickly peel, cut into equal sized chunks and boil or microwave.Serve mashed as a vegetable accompaniment. Can be added to soups, stews and casseroles. OnionA white bulb of the lily family with many tightly wrapped thin layers and pungent flesh. The most versatile of all vegetables.Peel all but the root end of the onion (to prevent it from coming apart), this can be done under running water to avoid its pungent fumes caused tears. Can be used whole, quartered, sliced into strips, rings, diced or chopped.It can be cooked by just about any method or added to virtually any savoury dish. Red or Spanish onions can be added to salads and sandwiches. Spring onions can be left whole or cut and added to salads or cut and used in stir fries, etc. ParsnipA creamy white root vegetable with a shape similar to that of a carrot.Wash In cold water, remove the top and thinly peel. Cut lengthways into quarters, roudels, chunks dice or julienne.Add to soups, stews, or casseroles. Can be steamed, boiled, braised, roasted or microwaved. Serve as a vegetable accompaniment or with a sauce. RadishA root vegetable with a red skin and peppery white flesh.Trim the roots and stalks from the radish wash in cold water and dry well, cut thinly or julienne.Add to salads, sandwiches or use a garnish.SpinachA leaf vegetable with of a vivid green colour, crinkled leaves.Trim the leaves from the stalks and wash in cold, salted water. Place the leaves in a saucepan with just the water that clings to them, cook covered for 2-3 minutes until just wilted. Drain thoroughly in a sieve, using a saucer or the back or a large spoon to press out all of the liquid.Serve finely chopped or pureed with lemon juice, pepper or cream as a vegetable accompaniment. Can be added to soups, eggs and fish dishes, pies, tarts and soufflés. Young leaves can be used raw in salads. TurnipsA root vegetable with white flesh and a distinctive flavour, a member of the mustard family.Wash and peel, cut into equal sized chunks or slices and bake, boil or microwave.Serve mashed as a vegetable accompaniment. Can be added to soups, stews and casseroles. The tender young leaves can be used in salads or washed and used in a similar manner to spinach.Violet TruffleWoody looking tubers that grow beneath the ground on the roots of oak and beech trees.Wash thoroughly in cold water, drain and pat dry. Slice thinly, grate or chop.. Use in sauces, soups, egg dishes with meats or as a garnish. Can be added to oil and left for a few weeks for the taste to infuse.WatercressA small deep green leafed vegetable with round leaves and a peppery taste of the mustard family.Remove the stems and wash thoroughly.Use in salads, soups or as a garnish, it can be pureed to increase the flavour. Yellow pepper,A shiny green, red or yellow vegetable with crisp flesh.Wash a dry thoroughly, remove the stem and seeds, rinse. Halve lengthways or leave whole for stuffing. Cut into slices, rings, chunks or dice, according to recipe.Serve hot as part of casserole or other savoury dishes. Serve cold in salads.ZucchiniA green or yellow vegetable with a whitish flesh that has a high water content, which is a member of the marrow family.Small ones may be cooked whole and served with a sauce. Larger ones can be cut into varied shapes or stuffed.They can be added to dishes such as soups, stews and casseroles.
