Vegetables Asparagus to Brussels Sprouts
Asparagus
Asparagus officinalis
Description
The young shoot of the green plant with feathery leaves, a member of the lily family.
Originally from the east Mediterranean, Louis XIV of France is thought to have introduced it to Europe.
Use
Cut or snap off the woody base of the stem, trim the scales from the base to top of buds, wash in cold water. Cook briefly in boiling water, if serving cold plunge into cold water to preserve colour.
Serve hot with a hollandaise sauce or melted butter.
Serve cold with a vinaigrette dressing or add to salads.
Aubergine
Solanum melongena
Also known as: Eggplant
Description
A vegetable with a shiny skin, that can range in colour from yellowish-white to deep purple, with creamy white flesh.
Thought to have originated in India and to have been introduced to Europe in the 17th century.
Use
Using a sharp knife remove the stem. Cook hole, sliced or cube. More mature aubergines can have a bitter flavour, this can be removed by sprinkling the cut vegetable with salt and leaving for 15-20 minutes to allow the liquid to drain, they should then be dried using kitchen paper.
It can be braised, fried, stir fried, grilled or added to savoury dishes.
Some varieties may thinly sliced and added to salads.
Varieties
There are many varieties or differing shapes and colours.
Beetroot
Beta vulgaris
Also known as: Beet
Description
The round root vegetable with dark purple fresh.
Originally native to the Mediterranean, it has been known since pre-Christian times. It is thought to have been introduced to Britain in the 15th century.
Use
Wash in cold water using a soft brush.
Cook whole in boiling water, bake in the oven or in a microwave, peel before use.
Or, peel the raw root then dice or grate and sauté in butter.
The leaves should be washed and the woody stems removed, then cooked in a similar manner to spinach.
Serve the root hot as a vegetable accompaniment either plain or dressed, or cold in salads or pickled.
Serve the leaves as a vegetable accompaniment as for spinach
Broad Bean
Vicia faba
Also known as: Fava bean
Description
A large flat green pods containing large succulent seeds.
Native to Europe and known since pre-historic times, it was cultivated in England in the Iron Age.
Use
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.
Broccoli
Brassica oleracea
Description
A green vegetable with clusters of green flowers that form the head, a member of the cabbage family
Originally native to Asia Minor and the Mediterranean, thought to have been introduced to Britain in the Middle Ages.
Use
Cut the florets from the stalk into equal sized pieces and wash in cold, salted water. Boil, steam or microwave until just tender (or the vegetable will disintegrate), refresh in cold water in to be used cold.
Serve hot as a vegetable accompaniment or in soups, omelettes or stir fried.
Serve cold in salads.
Brussels Sprouts
Brassica oleracea, Brassica gemmifera
Also known as: Baby cabbage
Description
A green vegetable of the cabbage family, which produces many small heads along its stem.
Native to Europe, thought to have been cultivated in Belgium in the 13th century (hence the name). In the early 19th century in Britain it was thought of as a luxury vegetable, it is served with traditional English Christmas dinner.
Use
Wash in cold water, removing any damaged or loose leaves, trim the stem and deeply score with a cross (to allow the heat to penetrate. Cook by steaming, boiling or in microwave until just tender, if overcooked a sulphurous smell develops.
Serve hot as a vegetable accompaniment or in soups, casseroles or savoury dishes.
Serve raw shredded into salads.
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