Fresh vegetables | Other vegetables

Le Delas has selected this red chilli for its vibrant colour and distinct heat. It adds an immediate heat and a characteristic fruity note to dishes. Used sparingly or generously depending on the desired flavour profile, it is an essential flavour enhancer for bringing exotic or southern-inspired menus to life. Professional uses, preparation and storage: ► Culinary pairings: Ideal for making homemade chilli oils, red curry pastes, marinades for white meats or condiments such as rougail. ► Preparation: To reduce the heat of the chilli and retain only its fruity aromas, split the chilli in half and carefully remove the seeds and white membranes inside using a paring knife. ► Storage: Keeps for several weeks in the vegetable drawer of the fridge. Can also be dried or preserved in oil for later use.

Green chillies offer a spicier, more vegetal and herbaceous flavour than their ripe red counterparts. Delas offers this product to professionals looking to add depth and a zesty freshness to hot or cold dishes, without overpowering the balance of the dish's other flavours. Professional uses, preparation and storage: ► Fusion and World Cuisine: Pairs perfectly with the acidity of white fish ceviches, beef or tuna tartares, and Thai green curry bases. ► Preparation: Chop very finely at the last minute to preserve the crunch and freshness of the vegetable. Wearing gloves is recommended when handling large quantities. ► Storage: Keep cool in a dry place to prevent the skin from wilting and the chilli from softening.

Well known to all and highly appreciated for its freshness, the cucumber is characterised by its elongated shape, dark green skin and low calorie content. Its crunchy flesh and high water content make it a classic summer vegetable. Culinary uses: Cucumbers can be used in many ways, mainly raw: ► Salads: A basic ingredient in summer salads and mixed salads, sliced or diced. ► Cold soups: Essential for making cold soups (such as gazpacho or Greek yoghurt soups). ► Sauces: One of the main ingredients in tzatziki, along with Greek yoghurt, garlic and dill. ► Side dish and appetiser: Can be cut into sticks for dips and raw vegetables, or served in slices for canapés. ► Drinks: Used to flavour water or cocktails, adding a touch of freshness. Storage and preparation tips: ► Storage: Fresh product. Keep refrigerated (but not in the coldest part of the refrigerator, which could damage it). ► Preparation: Wash before consumption. Can be eaten with or without the skin. Remove seeds if the central flesh is too juicy for certain preparations.

The butternut squash is renowned for its distinctive pear-shaped form and smooth skin. Its bright orange flesh, which is exceptionally fine-textured, offers a mild flavour reminiscent of butter and hazelnuts. Delas selects this squash for its density and low water content, ensuring an excellent yield of usable product after peeling in the laboratory. Professional uses, preparation and storage: ► Smooth textures: An excellent base for creamy soups, vegetable purées or silky mousses to accompany game and poultry. ► Oven-roasted: Cut into slices or generous cubes, it caramelises perfectly in the oven with herbs and a high-quality fat. ► Preparation: As the skin is tough, use a sturdy peeler or a sharp chef's knife. The seeds can be roasted for garnishing dishes. ► Storage: A product with excellent keeping qualities. Store in a dry, cool (around 12°C) and well-ventilated place.

The perfect herb to add freshness, crunch and a subtle hint of garlic to your dish garnishes and raw preparations. Product description: Spring onions, also known as green onions or new onions, are young onions harvested before the bulb has fully formed. Characterised by their long stems and bright green leaves, they offer a much milder and more delicate flavour than dry onions or shallots. Delas has selected this bunch of approximately 60g for its optimal freshness and ease of use in professional kitchens. Entirely edible, from the crisp white base to the aromatic green stems, it is an essential ingredient for chefs specialising in bistronomic, Asian or Mediterranean cuisine. Culinary uses, preparation and storage: Spring onions can be used both as a garnish and as a finishing herb: ► Finishing touches and plating: Finely chop the green part of the spring onion to add a touch of colour and zing to your fish tartares, beef carpaccios or seasonal soups. ► Asian cuisine: A must-have in stir-fries, broths (such as ramen or pho) or to enhance fried rice and gyoza fillings. ► Side dishes: Braised whole or simply seared on a griddle, it becomes melt-in-the-mouth and pairs wonderfully with grilled meats or roast veal. ► Preparation: Remove the outer skin of the bulb if necessary and rinse thoroughly under running water to remove all traces of soil, particularly between the green stems. ► Storage: Delicate produce. Store in the fridge in the vegetable drawer, ideally wrapped in a damp cloth or in its original packaging to preserve the crispness of the stems. Consume promptly to enjoy its full flavour.

Fennel is a premium bulb vegetable, prized in the catering industry for its crisp texture and unique aniseed flavour profile. Selected by Le Delas, this product features dense, fleshy bulbs of immaculate white, topped with green fronds that guarantee optimal freshness. Its versatility in the kitchen makes it a staple ingredient for creating light, fragrant dishes all year round. Professional uses, preparation and storage: ► Culinary applications: When raw, it is sliced into thin strips using a mandoline for crisp salads (a classic pairing with citrus fruits). When cooked, it reveals its full sweetness when braised, confit in olive oil, or incorporated into aromatic garnishes for fish and shellfish. ► Full utilisation: The fronds can be chopped like an aromatic herb to finish a dish, whilst the firmer hearts are ideal for making silky purées or mousses. ► Preparation: Remove the base of the stalk and the outer stems if they are too fibrous. To eat raw, plunge the slices into ice-cold water to enhance their crunch. ► Storage: Store in a positive-temperature cold room, away from excessive humidity to prevent the outer leaves from browning.

Stalk celery is a staple of professional kitchens, selected by Le Delas for the firmness of its stalks and the intensity of its flavour. This herbaceous vegetable is distinguished by its fleshy, crunchy and low-fibre stalks, offering a lively, slightly salty flavour. Indispensable for creating classic culinary bases, it provides a fundamental aromatic structure to many dishes in French and international cuisine. Professional uses, preparation and storage: ► Bases and stocks: An essential component of the aromatic garnish (mirepoix) alongside carrots and onions, it serves as a base for sauce stocks, meat juices and braised dishes. ► Cold dishes: Used raw, it adds texture and crunch to mixed salads. Its ribs can be finely sliced using a mandoline or cut into sticks for raw vegetable platters. ► Preparation: For the finest preparations, it is advisable to peel the outer ribs using a vegetable peeler to remove the toughest fibres. The leaves, which are very fragrant, can be kept to flavour a stock or fried to create an original plate decoration. ► Storage: Keep in a positive-temperature cold room. To retain its crunch and prevent it from going soft, it is best to store it in a humid environment or wrapped in a clean, damp cloth.

Celeriac is a root vegetable, recognisable by its round, irregular shape and rough skin. Its flesh is firm and white, with a strong, slightly aniseed flavour, particularly popular in autumn and winter cooking. Culinary uses: Celeriac can be used in a variety of ways, either raw or cooked: ► Raw: The main ingredient in the classic celeriac remoulade salad, grated and mixed with mustard mayonnaise. ► Purées and soups: Ideal for making soups, veloutés or purées, either on its own or mixed with potatoes. ► Cooking: Can be roasted in the oven (cut into quarters or sticks), added to stews or casseroles, or used to flavour broths. ► Frying: Can be cut into julienne strips or thin slices for frying (celeriac crisps or chips). Storage and preparation tips: ► Storage: Fresh product. Store in a cool, dry place (ideally refrigerated). ► Preparation: Remove the thick, rough skin with a knife or vegetable peeler. Cut the flesh according to desired use (grated, diced, or quartered). The flesh oxidises quickly and should be sprinkled with lemon juice if not cooked immediately.

Endive (or chicory) is a fresh leaf vegetable, characterised by its elongated shape and white leaves with yellow tips. Supplied by Le Delas, a wholesaler in Rungis, this vegetable is appreciated for its crunchiness and slight bitterness, which can vary depending on the season and origin. Culinary uses: Endive can be used in a variety of ways, either raw or cooked: ► Raw: Ideal for salads, either on its own or mixed with other ingredients, often accompanied by walnuts, apples and Roquefort sauce. ► Appetiser/starter: The detached leaves can be used as small bowls for other ingredients (fish mousse, rillettes, etc.). ► Hot dishes: A classic dish is endives au jambon gratinées (braised and rolled in a slice of ham with béchamel sauce and cheese), or simply braised to accompany meat or fish dishes. Storage and preparation tips: ► Storage: Fresh product. Store away from light to prevent increased bitterness. Ideally, store in a cool place. ► Preparation: Remove the outer damaged leaves. Cut off the base (the cone) to reduce bitterness if necessary. Wash before use.

Leeks are a stem vegetable belonging to the Alliaceae family (like onions and garlic). This vegetable consists of a white stem (the most tender and prized part) and green leaves, the centre of which is also tender. It is appreciated for its mild, slightly sweet flavour after cooking. Culinary uses: Leeks can be used in a variety of ways when cooked: ► Starters: Essential for preparing classic leeks with vinaigrette (boiled or steamed). ► Soups and cream soups: An ideal base for potages, vegetable soups and the famous vichyssoise (cold leek and potato soup). ► Side dish: Can be braised, steamed in butter or cooked in cream to accompany fish or white meat. ► Mixed dishes: Used as a filling for quiches, savoury tarts or to stuff fish. Storage and preparation tips: ► Storage: Fresh product. Keep cool (ideally in the refrigerator). ► Preparation: Remove any damaged green ends and the root. Split the white part and wash thoroughly between the leaves to remove any soil and sand before cooking.

Jerusalem artichoke, also known as "sunroot", is a root vegetable with tender flesh and a delicately sweet taste reminiscent of artichoke. Highly prized in gastronomy, it can be used in purées, soups, crispy chips or as a garnish for roast meat or fish. Its unique flavour makes it a great choice for original, seasonal creations. Available in bulk by the kilo, this product is offered in our Fruit and Vegetable Workshop in Rungis, in season, while stocks last.

The round turnip is a classic staple of traditional cuisine. Selected by Le Delas for its white, very firm flesh, it offers a mild, well-balanced flavour when cooked. It is a versatile vegetable, essential for slow cooking and preparing side dishes. Professional uses, preparation and storage: ► Simmered dishes: Indispensable in pot-au-feu, lamb navarin or meat stews. Its flesh absorbs cooking juices perfectly. ► Preparation: Peel carefully. Can be cut into even wedges or turned with a paring knife for classic gourmet presentations. ► Storage: Keeps very well in a positive-temperature cold store, away from light to prevent wilting.

These young spinach shoots are harvested early to ensure smooth, extremely tender leaves that are completely free of fibres. Available from Le Delas in 125g packs, they offer a mild, vegetable-like flavour with no bitterness whatsoever, making them ideal for both raw dishes and quick-cooking in the kitchen. Professional uses, preparation and storage: ► Modern salads: Adds a melt-in-the-mouth texture that is highly sought-after for contemporary mixed salads, poke bowls or light side dishes. ► Quick stir-fries: A brief toss in a frying pan with brown butter is all it takes to create a melt-in-the-mouth, high-quality garnish. ► Preparation: Rinse very quickly and pat dry gently so as not to break or wilt the delicate leaves. ► Storage: Must be stored in the refrigerator at between +2°C and +4°C in its original packaging. Fast-moving product.

The green jalapeño pepper is characterised by its thick, crunchy flesh and moderate heat. Selected by Le Delas for its consistent quality, it is a staple of Tex-Mex cuisine and lends itself perfectly to fusion cooking trends. Available to order by the kilo, it offers complete flexibility for creating your menus and signature recipes. Professional uses, preparation and storage: ► Toppings and Burgers: Sliced into rounds, it adds a zesty vegetable kick and texture to your gourmet burgers and tacos. ► Stuffed and Pickled: Its shape and heat resistance make it the ideal candidate for stuffing with fresh cheese (poppers) or pickling in vinegar. ► Preparation: To reduce the heat, remove the seeds and white membranes before chopping the chilli. ► Storage: Store in the vegetable drawer of the fridge. To extend its shelf life, pickling is highly recommended.

Bird's eye chillies are an essential ingredient for chefs looking to add a distinct, sharp heat to their dishes. Characterised by their small size and bright colour, they deliver a lingering heat and intense flavours. The 100g pack offered by Le Delas is ideal for regular use in the kitchen without the risk of wastage, ensuring maximum freshness when used. Professional uses, preparation and storage: ► Spicing up sauces: Ideal for adding heat to tomato sauces, soya-based sauces or exotic marinades. ► Infusions: A classic choice for making chilli-infused oils (for pizzas or grilled dishes) and flavoured vinegars. ► Preparation: Handle with gloves. For controlled heat, use the whole chilli and remove it before serving; chop it for maximum heat. ► Storage: Store in a cool, dry place. Also withstands air-drying or freezing very well.