Fresh vegetables | Other vegetables | Le Delas Rungis
Fresh vegetables | Other vegetables
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.
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.
