Fresh vegetables | Carrots and Radish

The red radish is an essential ingredient for adding colour and vibrancy to spring and summer dishes. Selected by Le Delas for its firmness and the brilliance of its purple skin, this root vegetable is characterised by its crisp, white flesh and a balanced flavour, ranging from mild to slightly peppery. This 600g pack is perfectly suited to the needs of restaurateurs and caterers for smooth preparation and handling. Professional uses, preparation and storage: ► Starters and snacks: A timeless classic in the ‘radish and butter' dish, it also fits elegantly into raw vegetable platters, poke bowls or as a textural element in grain salads. ► Presentation and aesthetics: Sliced into thin strips using a mandoline, it can be used to create striking, colourful garnishes. It can also be carved to adorn reception platters or cold buffets. ► Preparation: To ensure optimal crunchiness when served, it is recommended to plunge the radishes into an ice-water bath a few minutes before serving. This firms up the flesh and enhances the shine of the skin. ► Storage: Store in a positive-temperature cold room. To prolong their freshness, it is advisable to store them without the leaves (if present) to prevent the bulb from drying out.

The Long White Radish (often called Daikon, especially in Asian cuisine) is a fresh root vegetable, elongated in shape, resembling a large white carrot. Supplied by Le Delas, a wholesaler in Rungis, this radish is distinguished by its white, firm flesh, offering a slightly pungent flavour, although milder and more subtle than that of pink or black radishes. Culinary uses: The Long White Radish can be used in a variety of ways, either raw or cooked: ► Raw and raw in summer: Grated or julienned, it is excellent in salads, raw vegetable platters or spring rolls, adding crunch and freshness. ► Marinated: Essential in Asian cuisine for making pickles (marinated vegetables) to accompany main dishes. ► Cooking: Can be diced and added to soups, broths or stews, where it absorbs flavours while retaining its texture. ► Juice: Used in vegetable juices and detox juices. Storage and preparation tips: ► Storage: Fresh product. Keep cool (ideally in the refrigerator, in the crisper drawer). ► Preparation: Wash and peel the skin. Cut into thin slices, grate, or cut into sticks depending on the recipe.

These washed carrots, sourced in France, have a minimum size of 40 mm (size 40+) and are sold by the kilo. The average weight of each carrot is approximately 125 g. The term "washed" indicates that these carrots have been harvested mechanically, immediately washed, brushed and sorted by size. The fact that they are washed saves considerable time in professional kitchens. Size 40+ refers to medium to large carrots, ideal for regular cutting. Professional culinary uses: Carrots are an essential staple vegetable used in all types of catering: ► Simmered dishes: Essential for pot-au-feu, blanquette, bourguignon and all aromatic garnishes (mirepoix, matignon). ► Side dishes: Ideal julienned, sliced, glazed with butter, or for making purées, soups and veloutés. ► Juices and raw vegetables: Can be used for vegetable juices or as raw vegetables (grated). ► Economical format: Ordering by the kilo allows you to order according to your needs, from a single kilo to large volumes for catering or establishments that use this vegetable in large quantities. Storage and preparation tips: Fresh product to be kept refrigerated. Although washed, it is often recommended to peel and trim these carrots before use. The large size (40+) ensures consistent pieces after cutting.

The extra black radish, selected by Le Delas, is an iconic winter root vegetable prized for its deep black skin, which contrasts with its immaculate white flesh. Grown in France, this root vegetable is distinguished by its firm, very crunchy texture and its characteristic sharp, peppery flavour. Its ‘extra' quality guarantees uniform, dense specimens, offering professionals a premium product to structure fresh starters or add character to raw vegetable platters. Professional uses, preparation and storage: ► Cold dishes and appetisers: Its firm, white flesh lends itself perfectly to being sliced into thin rounds using a mandoline for vegetable carpaccios. It can also be hollowed out with a melon baller to serve as a base for fish rillettes or creamy preparations. ► Culinary pairings: Its natural piquancy pairs remarkably well with rich ingredients such as churned butter, smoked salmon or foie gras. It is also an excellent choice for homemade pickles to add a zing to a dish. ► Preparation: Although the black skin is edible after careful scrubbing, it is often peeled to retain only the bright white flesh. To reduce its heat, the slices can be lightly blanched in fine salt before use. ► Storage: A robust product with a long shelf life, it should be stored in a positive-temperature cold room. To maintain its firmness and prevent it from becoming soft, it is advisable to store it away from light and excess moisture.

Purple carrots are distinguished by their deep colour and sweet, slightly spicy flavour. They can be prepared in many ways: roasted in the oven with a drizzle of olive oil, sautéed in a pan with fresh herbs, added to purées or soups to add colour and flavour, or served raw in sticks for colourful salads and dips. These purple carrots, selected by Le Delas, are available by the kilo in our Fruit and Vegetable Workshop in Rungis and for delivery.

The pink radish, selected by Le Delas, is a must-have fresh ingredient in the catering industry. This small root vegetable stands out for its vibrant colour, pure white flesh and refreshing crunch. Available in 400g packs, it offers a mild flavour with a subtle hint of heat, ideal for awakening the taste buds in spring and summer starters or appetisers. Professional uses, preparation and storage: ► Appetisers and snacks: Served whole with a knob of churned butter and a pinch of fleur de sel, it embodies French gastronomic simplicity. It can also be sliced into thin rounds to add texture and colour to a poke bowl or mixed salad. ► Dish decoration: Its pink and white collar is a major visual asset for structuring the presentation of cold plates or for garnishing platters of raw vegetables for catering buffets. ► Preparation: To ensure maximum crunchiness (‘le craquant'), it is advisable to plunge the radishes into very cold water a few minutes before serving. The leaves, if very fresh, can be used in soup or an original pesto to avoid any waste. ► Storage: Must be stored in a positive-temperature cold room. It is best to consume them quickly after receipt to preserve the firmness of the flesh and the shine of the skin.

The Extra Carrot Bunch is rigorously selected for its absolute freshness and intensely sweet flavour. Harvested with bright green tops (an unmistakable sign of freshness for your customers), it offers a texture that is crisp when eaten raw and melts in the mouth when cooked to perfection. Their uniform size makes them an exceptional product for refined presentations in bistronomy and gastronomy. Professional uses, preparation and storage: ► Elegant garnishes: Ideal for making white or brown glazed carrots, or roasting whole in the oven whilst retaining some of the tops for a rustic visual effect. ► Waste reduction: The fresh tops can be used to make a herb-infused pesto, green oil or fried to add volume and crunch to a dish. ► Preparation: Wash thoroughly to remove any soil without necessarily peeling the root if the skin is thin. This preserves maximum nutrients and flavour. ► Storage: Cut off the tops if the carrots are not used on the same day, to prevent them from drawing moisture from the root and making the carrots go soft.

This 1kg bag of fresh radishes has already been trimmed (leaves and roots removed). Radishes are root vegetables, characterised by their bright red colour and crisp, slightly spicy white flesh. These trimmed radishes have been selected by Le Delas Rungis for the considerable time they save in professional kitchens, reducing both preparation time and waste. Culinary uses: Trimmed radishes are suitable for a variety of uses, mainly raw: ► Raw vegetables: Ideal for raw vegetable platters and buffets, ready to eat. ► Appetisers and starters: Traditionally served with butter and salt, or cut into thin slices to garnish canapés and starters. ► Salads: Used to add crunch, colour and a slight spicy note to mixed salads. ► Decoration: Can be cut into flower or rosette shapes to decorate dishes. Storage and preparation tips: ► Storage: Fresh product. Store in the refrigerator to maintain freshness and crunchiness. ► Preparation: Wash thoroughly before serving or using. Ready-to-use product (no trimming required).