Fresh vegetables | Cabbages and Artichokes | Le Delas Rungis
Fresh vegetables | Cabbages and Artichokes
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.
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!
