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VEGETABLES

What are the vegetables?


Vegetables are all edible plant matter, including the flowers, fruits, stems, leaves, roots, and seeds. Many examples are the courgettes, cucumbers, spinach, pulses, beans and other. Vegetables play an important role in human nutrition low in fat and carbohydrates, but high in vitamins, minerals and dietary fiber. They are  eaten either raw or cooked and they are considered an important source of food for humans and animals.


Salad

Lettuce Roman
Lettuce Roman leaf


Cabbage

Half cabbage

Courgette or zucchini

 Courgette or zucchini cut in half



Aubergine

Half auberzine




avocado



Avocado cut in half 




Celery





Okra



 




Yellow pepper 


Green pepper


Red pepper


Spring onions



Carrots


Potato


Potato cut in half 

 Onion


Halved onion

  Garlic : One of the most important and indispensable ingredient in all of the culinary arts, Asian, European, African, Latin American and North American cooking. It is a member of the lily family like the leeks and has an intense and unique flavor and aroma.
A clove of garlic -a clove of garlic peeled


Endive


Halved endive


Fresh green beans

Fresh flat green beans

Fresh flat green beans 2



Cauliflower


Broccoli




ROMANESCO BROCCOLI
Romanesco broccoli  is also known as Roman cauliflower, Broccolo Romanesco, Romanesque cauliflower or simply Romanesco. It is an edible flower bud of the species Brassica oleracea. First documented in Italy, it is chartreuse in color. Romanesco has a striking appearance because its form is a natural approximation of a fractal. When compared to a traditional cauliflower, its texture as a vegetable is far more crunchy, and its flavor is not as assertive, being delicate and nutty. (source: wikipaidia.org)
For more information please click on ROMANESCO BROCCOLI


 Green asparagus

White asparagus

Artichoke

Armira 
Beetroot, entire

Beetroot cut




Corn

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