Vegetables Cabbage to Endive
Cabbage
Brassica oleracea
Description
A green leaf vegetable that forms a compact head.
A wild version is known to be native to Britain, the Celts are thought to have introduced it to Northern Europe around 700AD, its name is derived from a Celtic word.
Use
Wash in cold water, removing any damaged or loose leaves, slice thinly and steam, boil or microwave. If overcooked a sulphurous smell develops.
Serve hot as a vegetable accompaniment or in soups, casseroles or savoury dishes.
Red cabbage takes longer to cook and can be stewed with onion and apples or pickled.
Savoy cabbage can be served raw shredded into salads.
White cabbage can be served raw shredded in coleslaw or in sauerkraut.
Capsicum
Capsicum annuum
Also known as: Green pepper, Red pepper, Yellow pepper,
Description
A shiny green, red or yellow vegetable with crisp flesh.
Native to South America, the Aztecs are known to have cultivated it. It was introduced to Europe in the 15th century.
Use
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.
Varieties
There are hundreds of different types of capsicum that range in shape, size and flavour.
Carrot
Daucus carota
Description
A crisp, orange fleshed root vegetable. A very versatile vegetable.
Wild carrots were known in Europe during the Bronze Age, it was grown in Kent and Surrey during the reign of Queen Elizabeth I.
Use
Wash in cold water, cut off the top and tail, scrape or thinly peel. Steam, boil or microwave until tender either whole, sliced or julienned. Serve hot as a vegetable accompaniment.
Use a foundation for soups, stocks, stews or casseroles.
It can be added to sweet dishes such as puddings, biscuits and cakes.
Raw, it can be grated added to salads or cut into thin strips for dips.
Cauliflower
Brassica oleracea
Description
A vegetable with a tight head of creamy white flower buds, sometimes called 'The Aristocrat' of the cabbage family.
Thought to have originated somewhere in Asia Minor or the southern Mediterranean, it was known as Cyprus colewarts in 14th century Britain.
Use
Wash in cold water, either leave whole or cut into equally sized florets. Steam, boil, deep fry, stir fry or microwave until tender or add to casseroles, soups or savoury dishes.
Serve hot as a vegetable accompaniment, classically with a cheese sauce.
Serve raw, florets can be added to salads, for dips or added to pickles.
Celeriac
Apium graveolens
Also known as: Celery root
Description
A tuberous brown skinned root with white flesh and a celery-like flavour.
Native to the Mediterranean, it was not known in Britain until the 18th century.
Use
Peel and cut into slices or segments, removing any soft centre flesh.
Steam, boil or microwave until tender or add to casseroles, soups or stews.
Serve hot as a vegetable accompaniment with a sauce or added to mashed potatoes.
Serve raw, grated with a dressing or in salads.
Celery
Apium graveolens
Description
An erect, leafy vegetable with edible stalks and leaves.
Native to the Mediterranean, introduced into Britain in the 17th century, where it was 'Blanched', the stalks being covered to produce a whiter flesh and milder flavour.
Use
Snap off stalks from the bunch, wash, cut off the base and remove any strings.
Cook in casseroles, soups or stews. Braise and serve as a vegetable.
Serve raw whole or cut into chunks in salads, makes a good accompaniment to cheese.
The curly leaves can be added to salads or used as a garnish.
Cep Mushroom
Boletus edulis
Description
A thick stalked mushroom with a round cap.
Native to Europe and found growing wild beneath beech and coniferous trees, in summer and autumn.
Use
Brush or wipe clean, trim off the end of stalk. (Wash gently if very dirty). Do not peel.
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, casseroles or omelettes, or sauté.
Chanterell Mushroom
Cantharellus cibarius
Also known as: Egg mushroom, Girolle mushroom
Description
Firm 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.
Use
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.
Chicory
Cichorium intybus
Also known as: Belgian endive, Witloof, Flemish leaf
Description
A shoot vegetable with tightly wrapped elongated leaves of a blanched white colour.
Native to both China and the Mediterranean, it has been used for centuries both as an animal feed and for human use.
Use
Wash in cold water, dry and remove the base. Steam, boil or microwave until tender.
Traditionally served with boiled or baked ham or au gratin with cheese sauce.
Courgette
Cucurbita pepo
Also known as: Zucchini
Description
A green or yellow vegetable with a whitish flesh that has a high water content, which is a member of the marrow family.
Native of North America, bought to Europe by Christopher Columbus.
Use
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.
It is a traditional ingredient of ratatouille and combines well with the flavour of tomatoes.
The flowers are also edible and can be stuffed and deep fried.
Cress
Lepidium sativum
Description
A small seedling with bright green leaves and tender white stalks. With a hot peppery taste.
Native to Europe.
Use
Snip with scissors, use in salads, with eggs in sandwiches or as a garnish.
Cucumber
Cucumis sativus
Description
A green vegetable with a whitish flesh that has a high water content and a mild flavour.
An ancient plant from India, a member of the marrow family.
Use
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.
Varieties
Apple cucumber, Gherkin cucumber, Italian cucumber
Cultivated Mushroom
Agaricus bisporus
Also known as: Button mushroom, Common mushroom, Champignon mushroom
Description
Firm white fleshed, with a thick stem and round cap, smaller ones are known as 'button'.
Widely available.
Use
Brush or wipe clean, trim off the end of stalk. Do not peel. Leave whole, quarter, slice, dice or chop. Can be fried, grilled, baked or microwaved. Add to soups, sauces casseroles, stuffing or omelettes.
Curly Endive
Cichorium endivia
Description
A salad vegetable with a rosette of curly leaves dark green at tip but lighter near stem.
Native to both China and the Mediterranean, it was grown onboard English navy ships during the 16th century to prevent scurvy.
Use
Wash the vegetable and add to salads in a manner similar to lettuce or cook and serve in a similar manner to spinach.
Email: The Foody UK and Ireland
© Copyright The Delineator 2000-2007. All rights reserved