Transcript Vegetables - Sweden

Vegetables
Roots
 Beetroot
 Horseradish
 Carrot
 Parsnip
 Celeriac
 Turnip
 Radish
•All of these vegetables are roots. All roots are used
a lot in soups and salads.
•The only exception is the horseradish, which has
kind of a bitter taste, and is more used as
seasoning, for instance in horseradish sauce.
Bulbs
• Yellow Onion
• Garlic
• Red Onion
• Shallots
• Leek
• Spring Onions
• Bulbs can be used for their taste in various dishes, usually
chopped, minced or sliced. Moreover, onions, leeks and
shallots can be used raw in salads.
Leafy Vegetable
• Lettuce
• Chinese leaves
• Radicchio
• Cress
• Spinach
• Rocket
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4
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•Leafy vegetables are often used in salads and as
garnish to different dishes.
•The leaves are most often used raw, and in some
cases never cooked, but in the case of spinach, for
example, the leaves are sometimes cooked or used
in recipes for warm entrees.
Brassicas
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5
• Broccoli
• Brussel sprouts
• Cauliflower
• Cabbage
• Romanescue
• Red cabbage
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• Brassicas are typical vegetables, which means they
are used raw, cooked, pickled or as a an ingredient
various dishes.
• The cabbages are quite often used in salads while
other brassicas are boiled or steamed.
• They are nutrient-rich so they are commonly
utilized in many different ways.
Pods, Seeds and Beans
• Broad beans
• Sugar peas
/mangetout
• French beans
• Peas
• Sweetcorn
Beans
• Black beans
• Chickpeas
• Dutch brown beans
• Split peas
• Red kidney beans
• Beans, peas and corn are served cooked quite
often and are suitable for soups or stews.
• They are also used in a number of cooked
recipes, especially casseroles.
• Many of them are occasionally found in salads as
well.
• Sweetcorn is one of the most versatile
vegetables in cooking.
• As opposed to most vegetables, pulses (another
name for beans and peas) are protein-rich.
Stems and Shoots
• Green asparagus
• Celery
• White asparagus
• Fennel
• Artichokes
• Bean sprouts
• Stems and shoots have a wide range of uses.
• Celery and sprouts, for example, can be used raw
in salads, while it is common to cook asparagus and
artichokes.
• Artichoke hearts are also used in various
manners.
• Asparagus, celery and sprouts are found in
assorted stir-fry dishes.
Fruiting Vegetables
• Fruiting vegetables are actually fruits in various
stages of ripeness, so these vegetables have
seeds inside them. Some seeds are edible, while
other seeds should be removed in preparation for
usage.
• Each type of fruiting vegetable itself comes in
many varieties for instance there are many
different squashes and peppers.
• Since there is a wide range, grouping them based
on how they used can be helpful in remembering
them.
Fruiting Vegetables: Mostly Raw
• Avocado
• Cucumber
Avocados and cucumbers are often used
5 in
starters and salads, on sandwiches and
4 for
garnishing purposes.
Fruiting Vegetables: Both Raw and Cooked
• Bell pepper
• Tomato
Bell peppers and tomatoes should be considered some the
most frequently used vegetables, especially the tomato.
They can be used raw in salads, on sandwiches and for
garnish. Tomatoes are the basis of many sauces, soups
and stews while peppers are commonly used in casseroles
or baked and stuffed. Peppers, most often green, yellow
or red, are often included in stir-fried dishes.
Fruiting Vegetables: Mostly Cooked
• Aubergine
• Pumpkin
• Zucchini
• Squash
• Aubergine, also called eggplant, is commonly used in vegetarian
cooking and is usually heavily seasoned since it has little flavour
itself.
• Squashes, which actually include pumpkins and zucchini, are
used commonly as a vegetable by boiling, steaming or baking
them.
• Pumpkin is puréed and used in soups and baking products at
times.
Mushrooms
• Button
• Porcini
• Shiitake
• Chanterelles
• Portobello
Mushrooms serve many
purposes in cookery: in
soups, stews, salads; as
garnishing; and as a typical
vegetable.
Tubers
• Jerusalem artichoke
• Sweet potato
• Yams
Jerusalem artichokes are
used in soups and
salads.
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Sweet potatoes and yams
are often fried or baked in
candied forms. They can
also be puréed.
Potatoes
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Potatoes, one of our staple foods, are used for many dishes. They
are a very important part of food traditions and have great
nutritional value.
Potatoes are rich in a number of vitamins and minerals as well as
a very good source of starch, a type of carbohydrate, which the
body uses for energy.
Potatoes are prepared in many ways: baked, fried, deep-fried,
boiled and roasted.
Potatoes come in many shapes and colors, but are classified based
on how firm and floury they are.
Potatoes that are firm hold their form at high temperatures are
best for frying and roasting.
Potatoes that are floury break down when cooked so they are
good for mashed potatoes or when the potatoes should be
puréed.
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