Fresh vegetables | Cabbages and Artichokes

Pak Choi is a cabbage of Asian origin consisting of fleshy, crunchy white stalks topped with tender green leaves. Carefully selected by Le Delas, it is perfectly suited to current trends in plant-based eating and fusion cuisine thanks to its dual texture and very mild flavour. Professional uses, preparation and storage: ► Quick cooking: Lends itself admirably to flash cooking in a wok, simply stir-fried with garlic, ginger and sesame oil. ► Soups and Broths: Cut in half lengthways, it is ideal for adding to fragrant broths such as Pho or Ramen at the end of cooking. ► Preparation: Wash the base of the stalks thoroughly, as soil often accumulates there. Cooking time should be kept short to preserve the crunch of the white stalk. ► Storage: Store in the fridge in a slightly damp bag to preserve the vibrancy of the green leaves.

This curly kale is a fresh leaf vegetable characterised by its bright green, rough and deeply cut (curly) leaves. Selected by Le Delas, a wholesaler in Rungis, it is highly prized in cooking for its texture, which remains firm when cooked, and for its distinctive flavour, which goes well with meat and stews. Culinary uses: Green cabbages are suitable for a variety of uses, mainly cooked: ► Stews: Essential for hotpots, pot-au-feu, or winter soups, where it goes well with fatty meats and sausages. ► Side dish: Ideal steamed in butter, braised, or cooked in cream to accompany meats (pork chops, game). ► Stuffing: Its large leaves can be used to wrap stuffing (stuffed cabbage). ► Soups and cream soups: Can be used as a base for rich soups. ► Raw (young shoots): The young leaves of certain varieties (kale) can be eaten raw in salads for their superfood properties. Storage and preparation tips: ► Storage: Fresh product. Keep cool (ideally in the refrigerator) to maintain the freshness of the leaves. ► Preparation: Remove the outer leaves and core. Wash the leaves thoroughly (especially between the folds) and blanch them before cooking to soften them and make them easier to digest.

Romanesco broccoli is distinguished by its pyramid shape and bright green spiral florets. Appreciated for its delicate flavour, which is milder than broccoli and cauliflower, it adds both flavour and elegance to dishes. It can be prepared in many ways: simply steamed and served with a drizzle of olive oil, in a creamy gratin, in a smooth soup, or as a refined accompaniment to meat and fish.

White cabbage is an essential staple vegetable for professional kitchens, selected by Le Delas for the compactness of its heads and the quality of its texture. Characterised by smooth, tightly packed leaves with a glossy creamy-white colour, it offers a crisp texture and a mild flavour that becomes more refined when cooked. Its excellent yield and versatility make it an economical and indispensable ingredient for structuring seasonal menus. Professional uses, preparation and storage: ► Cold dishes and bistronomy: Finely shredded using a mandoline or vegetable slicer, it forms the ideal base for raw vegetable salads, particularly traditional coleslaw, where its ability to absorb dressings without losing its crunch is particularly appreciated. ► Slow cooking and processing: It is perfectly suited to braising, stews and rustic soups. It is also the sole ingredient for making homemade sauerkraut through lactic fermentation. ► Preparation: Remove the outer protective leaves if necessary. To make cutting easier, quarter the cabbage and remove the tougher central core. A quick blanching makes it easier to digest whilst retaining its vibrant colour. ► Storage: An excellent long-life product. It should be stored in a positive-temperature cold room, ideally in a dark environment. Once opened, cover the cut surface with cling film to prevent oxidation and drying out.

Cauliflower is a fresh vegetable from the Brassicaceae family, characterised by its white, compact head (commonly known as a head) surrounded by green leaves. Selected by Le Delas, this cauliflower is prized for its firm texture when raw and its melt-in-the-mouth, sweet flesh when cooked. Culinary uses: Cauliflower is a vegetable widely used in many vegetarian dishes. It can be used in a variety of ways, either raw or cooked: ► Raw: Small florets are perfect for raw vegetable platters and dips, or grated into cauliflower "rice" (vegetable couscous). ► Classic cooking: Ideal steamed or boiled, then served as a side dish with a white sauce (béchamel) or au gratin in the oven (cauliflower Mornay). ► Roasting: Can be roasted whole in the oven or cut into slices (cauliflower "steaks") for a more caramelised flavour. ► Soups and Cream Soups: Used to make cauliflower cream soups, alone or with curry or turmeric. Storage and preparation tips: ► Storage: Fresh product. Keep cool (ideally in the refrigerator). ► Preparation: Remove the leaves and core. Wash the head thoroughly and cut into florets before cooking.

The tip of our greengrocer's: keep your broccoli on a bed of fresh water or even ice so that it stays green and does not oxidize ugly brown spots!

Red cabbage is an iconic storage vegetable, selected by Le Delas for its remarkable density and intense purple colour. Its smooth, tightly packed leaves offer a crunchy texture and a slightly peppery flavour that mellows when cooked. A valuable ally for adding visual interest to dishes, it is highly prized by professionals for its long shelf life and excellent yield in preparation. Professional uses, preparation and storage: ► Cold dishes and raw vegetables: Finely shredded, it provides a colourful base for salads and coleslaw. Its vibrant colour adds a splash of colour to buffets and cold starters. ► Traditional cooking: It lends itself beautifully to slow cooking, particularly braised with apples, onions and a touch of vinegar or red wine to preserve its vibrant colour. ► Preparation: To retain its purple colour and prevent it from turning blue during cooking, it is advisable to add an acidic ingredient (lemon juice, vinegar or tart apples) to the cooking pan. ► Storage: Store in a positive-temperature cold room. Like all cabbages, it keeps well for a long time. Once cut, it is best to cover the cut surface with cling film to keep the leaves moist.

A staple vegetable in Asian cuisine and modern restaurants, prized for its crunchy texture and ability to absorb flavours. Product description: Chinese cabbage, also known as Pe-tsaï, is distinguished by its elongated shape, tender pale green leaves and fleshy white ribs. Delas has selected this variety for its much milder and more subtle flavour than that of traditional European cabbages, thus avoiding any excessive bitterness. Each head weighs approximately 1.2 kg, offering a generous volume for preparing garnishes or bases for dishes. Available at the Atelier Fruits & Légumes, this vegetable is an essential source of freshness for chefs working with crunchy textures and umami flavours. Professional uses, preparation and storage: Its versatility makes it a versatile ingredient suitable for numerous preparations: ► Woks and stir-fries: Its water content and structure allow for very rapid cooking. The ribs provide crunch, whilst the leaves soften instantly, perfectly absorbing soy or oyster-based sauces. ► Fermentations and Pickles: It is the main ingredient in Korean kimchi. Its texture lends itself ideally to long marinades and lacto-fermentation, remaining firm under the action of salt and spices. ► Soups and Broths: Sliced into wide strips, it is added at the last minute to ramen-style broths, seafood pot-au-feu or Chinese fondues for a light, vegetable touch. ► Crisp Salads: Used raw and finely chopped, it makes an original salad base, more tender than white cabbage, pairing wonderfully with ginger and coriander. ► Preparation: Wash thoroughly between the leaves. The stalks, which are denser, can be added to the pan a few moments before the leaves to ensure they cook evenly. ► Storage: Store in the fridge at between +2°C and +4°C in its original packaging or wrapped in cling film to prevent the leaves from wilting.