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Chapter 13Chapter 13VegetablesVegetables
Vegetable Classifications • Purchasing Vegetables • Cooking
Vegetables
Vegetable Classifications • Purchasing Vegetables • Cooking
Vegetables
Chapter 13 — VegetablesChapter 13 — Vegetables
Carrots are elongated root vegetables that are rich in vitamin A and come in many colors.Carrots are elongated root vegetables that are rich in vitamin A and come in many colors.
Chapter 13 — VegetablesChapter 13 — Vegetables
Parsnips are off-white root vegetables, similar in shape to carrots, that range from 5–10 inches in length.Parsnips are off-white root vegetables, similar in shape to carrots, that range from 5–10 inches in length.
Chapter 13 — VegetablesChapter 13 — Vegetables
Salsify is a white or black root vegetable that resembles the shape of a carrot and can grow up to 12 inches in length.
Salsify is a white or black root vegetable that resembles the shape of a carrot and can grow up to 12 inches in length.
Chapter 13 — VegetablesChapter 13 — Vegetables
Common varieties of radishes include the red and daikon radishes.Common varieties of radishes include the red and daikon radishes.
Chapter 13 — VegetablesChapter 13 — Vegetables
Turnips and rutabagas are two root vegetables that are often confused for one another, but rutabagas are longer and rounder than turnips.
Turnips and rutabagas are two root vegetables that are often confused for one another, but rutabagas are longer and rounder than turnips.
Chapter 13 — VegetablesChapter 13 — Vegetables
Beets are round root vegetables that are a deep reddish purple color.Beets are round root vegetables that are a deep reddish purple color.
Chapter 13 — VegetablesChapter 13 — Vegetables
Celeriac, also known as celery root, is a knobby, brown root vegetable cultivated from a type of celery grown for its root rather than its stalk.
Celeriac, also known as celery root, is a knobby, brown root vegetable cultivated from a type of celery grown for its root rather than its stalk.
Chapter 13 — VegetablesChapter 13 — Vegetables
A jicama is a large, brown root vegetable that ranges in size from 4 oz to 6 lb and is referred to as the Mexican potato.
A jicama is a large, brown root vegetable that ranges in size from 4 oz to 6 lb and is referred to as the Mexican potato.
Chapter 13 — VegetablesChapter 13 — Vegetables
A lotus root is the underwater root vegetable of an Asian water lily that looks like a solid-link chain.
A lotus root is the underwater root vegetable of an Asian water lily that looks like a solid-link chain.
Chapter 13 — VegetablesChapter 13 — Vegetables
A bamboo shoot is a root vegetable that is the immature shoot of the bamboo plant.
A bamboo shoot is a root vegetable that is the immature shoot of the bamboo plant.
Chapter 13 — VegetablesChapter 13 — Vegetables
Garlic is a bulb vegetable made up of several small cloves that are enclosed in a thin, husklike skin that comes in many colors.
Garlic is a bulb vegetable made up of several small cloves that are enclosed in a thin, husklike skin that comes in many colors.
Chapter 13 — VegetablesChapter 13 — Vegetables
Shallots are small bulb vegetables that can be bronze, rose, or pale gray in color.
Shallots are small bulb vegetables that can be bronze, rose, or pale gray in color.
Chapter 13 — VegetablesChapter 13 — Vegetables
Onion varieties include white, yellow, red, and pearl onions.
Onion varieties include white, yellow, red, and pearl onions.
Chapter 13 — VegetablesChapter 13 — Vegetables
Scallions, leeks, and ramps are similar bulb vegetables that vary greatly in flavor.Scallions, leeks, and ramps are similar bulb vegetables that vary greatly in flavor.
Chapter 13 — VegetablesChapter 13 — Vegetables
Chapter 13 — VegetablesChapter 13 — Vegetables
Chapter 13 — VegetablesChapter 13 — Vegetables
The color of potato skin differs among varieties and can be brown, red, yellow-gold, white, orange, blue, or purple.
The color of potato skin differs among varieties and can be brown, red, yellow-gold, white, orange, blue, or purple.
Chapter 13 — VegetablesChapter 13 — Vegetables
Sweet potatoes have a thin skin and yams have a bark-like skin.
Sweet potatoes have a thin skin and yams have a bark-like skin.
Chapter 13 — VegetablesChapter 13 — Vegetables
Ocas are small, knobby tubers that have a potato-like flesh.
Ocas are small, knobby tubers that have a potato-like flesh.
Chapter 13 — VegetablesChapter 13 — Vegetables
Sunchokes are tubers with thin, brown, knobby-looking skin.Sunchokes are tubers with thin, brown, knobby-looking skin.
Chapter 13 — VegetablesChapter 13 — Vegetables
Water chestnuts are small tubers with brownish-black skin and white, crunchy flesh.Water chestnuts are small tubers with brownish-black skin and white, crunchy flesh.
Chapter 13 — VegetablesChapter 13 — Vegetables
Asparagus is a green, white, or purple edible stem that can be broiled, grilled, steamed, or puréed. Asparagus is a green, white, or purple edible stem that can be broiled, grilled, steamed, or puréed.
Chapter 13 — VegetablesChapter 13 — Vegetables
Celery and fennel are stem vegetables that are similar in shape with very different flavors and uses.
Celery and fennel are stem vegetables that are similar in shape with very different flavors and uses.
Chapter 13 — VegetablesChapter 13 — Vegetables
Rhubarb is a tart stem vegetable that is most often prepared like a fruit.
Rhubarb is a tart stem vegetable that is most often prepared like a fruit.
Chapter 13 — VegetablesChapter 13 — Vegetables
Kohlrabi is a sweet, crisp, stem vegetable that has a pale-green or purple, bulbous stem.
Kohlrabi is a sweet, crisp, stem vegetable that has a pale-green or purple, bulbous stem.
Chapter 13 — VegetablesChapter 13 — Vegetables
A heart of palm is a slender, white, stem vegetable. A heart of palm is a slender, white, stem vegetable.
Chapter 13 — VegetablesChapter 13 — Vegetables
Varieties of cabbages used in the professional kitchen include head cabbage, Napa cabbage, and Savoy cabbage.
Varieties of cabbages used in the professional kitchen include head cabbage, Napa cabbage, and Savoy cabbage.
Chapter 13 — VegetablesChapter 13 — Vegetables
Bok choy is an edible leaf that has tender white ribs and bright-green leaves.Bok choy is an edible leaf that has tender white ribs and bright-green leaves.
Chapter 13 — VegetablesChapter 13 — Vegetables
Brussels sprouts are very small round heads of tightly packed leaves that look like tiny cabbages.
Brussels sprouts are very small round heads of tightly packed leaves that look like tiny cabbages.
Chapter 13 — VegetablesChapter 13 — Vegetables
Lettuce is an edible leaf that is almost exclusively used in salads or as a garnish.Lettuce is an edible leaf that is almost exclusively used in salads or as a garnish.
Chapter 13 — VegetablesChapter 13 — Vegetables
Frisée is a type of chicory, which has a bitter flavor and an interesting texture. Frisée is a type of chicory, which has a bitter flavor and an interesting texture.
Chapter 13 — VegetablesChapter 13 — Vegetables
Watercress is a small, crisp, dark-green edible leaf that is typically sold in bouquets.Watercress is a small, crisp, dark-green edible leaf that is typically sold in bouquets.
Chapter 13 — VegetablesChapter 13 — Vegetables
Spinach is a dark-green, edible leaf with a slightly bitter flavor that may have flat or curly leaves, depending on the variety.
Spinach is a dark-green, edible leaf with a slightly bitter flavor that may have flat or curly leaves, depending on the variety.
Chapter 13 — VegetablesChapter 13 — Vegetables
Sorrel is a large, green edible leaf that ranges in color from pale green to dark green.
Sorrel is a large, green edible leaf that ranges in color from pale green to dark green.
Chapter 13 — VegetablesChapter 13 — Vegetables
Swiss chard is grown for its silvery stalks and crinkly leaves. Ruby chard has deep-red leaves tinged with green and bright-red stalks.
Swiss chard is grown for its silvery stalks and crinkly leaves. Ruby chard has deep-red leaves tinged with green and bright-red stalks.
Chapter 13 — VegetablesChapter 13 — Vegetables
Kale is a large, frilly, edible leaf that varies in color from green and white to shades of purple. Kale is a large, frilly, edible leaf that varies in color from green and white to shades of purple.
Chapter 13 — VegetablesChapter 13 — Vegetables
Collards, also known as collard greens, are large, dark-green, edible leaves with a thick, white vein.
Collards, also known as collard greens, are large, dark-green, edible leaves with a thick, white vein.
Chapter 13 — VegetablesChapter 13 — Vegetables
Mustard greens are large, dark-green, edible leaves from the mustard plant.Mustard greens are large, dark-green, edible leaves from the mustard plant.
Chapter 13 — VegetablesChapter 13 — Vegetables
Turnip greens are dark-green, edible leaves from the turnip plant.Turnip greens are dark-green, edible leaves from the turnip plant.
Chapter 13 — VegetablesChapter 13 — Vegetables
Beet greens are the green, edible leaves that grow out of the top of the beet root vegetable.Beet greens are the green, edible leaves that grow out of the top of the beet root vegetable.
Chapter 13 — VegetablesChapter 13 — Vegetables
Dandelion greens are the dark-green, edible leaves of the dandelion plant.
Dandelion greens are the dark-green, edible leaves of the dandelion plant.
Chapter 13 — VegetablesChapter 13 — Vegetables
Nopales are the green, edible leaves of the prickly pear cactus.
Nopales are the green, edible leaves of the prickly pear cactus.
Chapter 13 — VegetablesChapter 13 — Vegetables
Tatsoi is a spoon-shaped, emerald-colored leaf vegetable native to Japan.
Tatsoi is a spoon-shaped, emerald-colored leaf vegetable native to Japan.
Chapter 13 — VegetablesChapter 13 — Vegetables
A fiddlehead fern is the curled tip of an ostrich fern frond.A fiddlehead fern is the curled tip of an ostrich fern frond.
Chapter 13 — VegetablesChapter 13 — Vegetables
A squash blossom is the edible flower of a summer or a winter squash.
A squash blossom is the edible flower of a summer or a winter squash.
Chapter 13 — VegetablesChapter 13 — Vegetables
Broccoli has tight clusters of dark-green florets on top of a pale-green stalk. Cauliflower has tightly packed white florets on a short, white-green stalk. Broccoflower® is a hybrid created from broccoli and cauliflower.
Broccoli has tight clusters of dark-green florets on top of a pale-green stalk. Cauliflower has tightly packed white florets on a short, white-green stalk. Broccoflower® is a hybrid created from broccoli and cauliflower.
Chapter 13 — VegetablesChapter 13 — Vegetables
An artichoke is the flower bud of a large, thistle-family plant that comes in many varieties.
An artichoke is the flower bud of a large, thistle-family plant that comes in many varieties.
Chapter 13 — VegetablesChapter 13 — Vegetables
Chapter 13 — VegetablesChapter 13 — Vegetables
Chapter 13 — VegetablesChapter 13 — Vegetables
Chapter 13 — VegetablesChapter 13 — Vegetables
Popular varieties of beans include limas, cannellinis, anasazis, peruanos, calypsos, flageolets, pintos, kidney beans, great northern beans, and black beans.
Popular varieties of beans include limas, cannellinis, anasazis, peruanos, calypsos, flageolets, pintos, kidney beans, great northern beans, and black beans.
Chapter 13 — VegetablesChapter 13 — Vegetables
Green beans, wax beans, snow peas, and sugar snap peas are beans and peas with edible pods.
Green beans, wax beans, snow peas, and sugar snap peas are beans and peas with edible pods.
Chapter 13 — VegetablesChapter 13 — Vegetables
Chapter 13 — VegetablesChapter 13 — Vegetables
Varieties of lentils range in color from white to green. Varieties of lentils range in color from white to green.
Chapter 13 — VegetablesChapter 13 — Vegetables
A sprout is an edible strand with an attached bud that comes from a germinated bean or seed.A sprout is an edible strand with an attached bud that comes from a germinated bean or seed.
Chapter 13 — VegetablesChapter 13 — Vegetables
Tomatoes are juicy fruit-vegetables that contain edible seeds and come in a thousand plus varieties.
Tomatoes are juicy fruit-vegetables that contain edible seeds and come in a thousand plus varieties.
Chapter 13 — VegetablesChapter 13 — Vegetables
Chapter 13 — VegetablesChapter 13 — Vegetables
Chapter 13 — VegetablesChapter 13 — Vegetables
Cucumbers are fruit-vegetables that are often eaten raw or pickled.Cucumbers are fruit-vegetables that are often eaten raw or pickled.
Chapter 13 — VegetablesChapter 13 — Vegetables
Varieties of eggplant include black beauty, white beauty, and variegated eggplants that can be oblong or round.
Varieties of eggplant include black beauty, white beauty, and variegated eggplants that can be oblong or round.
Chapter 13 — VegetablesChapter 13 — Vegetables
Sweet peppers, also known as bell peppers, turn from green to yellow and then red if left to ripen on the vine.
Sweet peppers, also known as bell peppers, turn from green to yellow and then red if left to ripen on the vine.
Chapter 13 — VegetablesChapter 13 — Vegetables
Chapter 13 — VegetablesChapter 13 — Vegetables
Chapter 13 — VegetablesChapter 13 — Vegetables
Chapter 13 — VegetablesChapter 13 — Vegetables
Hot peppers, also known as chiles, come in many colors, shapes, and sizes. There are more than 200 varieties, including the jalapeño, habanero, poblano, and serrano.
Hot peppers, also known as chiles, come in many colors, shapes, and sizes. There are more than 200 varieties, including the jalapeño, habanero, poblano, and serrano.
Chapter 13 — VegetablesChapter 13 — Vegetables
Okra is a green fruit-vegetable pod containing round, white seeds and a gelatinous, slimy liquid.Okra is a green fruit-vegetable pod containing round, white seeds and a gelatinous, slimy liquid.
Chapter 13 — VegetablesChapter 13 — Vegetables
Sweet corn has kernels that grow in rows on a cob.
Sweet corn has kernels that grow in rows on a cob.
Chapter 13 — VegetablesChapter 13 — Vegetables
Summer squash varieties include zucchini, straightneck squash, crookneck squash, and pattypan. Summer squash varieties include zucchini, straightneck squash, crookneck squash, and pattypan.
Chapter 13 — VegetablesChapter 13 — Vegetables
Winter squash varieties include acorn, butternut, spaghetti, turban, Hubbard, and kabocha squash.Winter squash varieties include acorn, butternut, spaghetti, turban, Hubbard, and kabocha squash.
Chapter 13 — VegetablesChapter 13 — Vegetables
Pumpkins have a mild, sweet flesh that can be prepared in the same manner as winter squash. Roasted pumpkin seeds are often used as a garnish.
Pumpkins have a mild, sweet flesh that can be prepared in the same manner as winter squash. Roasted pumpkin seeds are often used as a garnish.
Chapter 13 — VegetablesChapter 13 — Vegetables
Sea vegetables such as nori, kombu, and wakame lend a salty flavor to food because of the minerals they absorb from the ocean.
Sea vegetables such as nori, kombu, and wakame lend a salty flavor to food because of the minerals they absorb from the ocean.
Chapter 13 — VegetablesChapter 13 — Vegetables
A button mushroom has a very smooth, rounded cap and completely closed gills atop a short stem.A button mushroom has a very smooth, rounded cap and completely closed gills atop a short stem.
Chapter 13 — VegetablesChapter 13 — Vegetables
A portobello mushroom is a very large and mature, brown cremini mushroom that has a flat cap measuring up to 6 inches in diameter.
A portobello mushroom is a very large and mature, brown cremini mushroom that has a flat cap measuring up to 6 inches in diameter.
Chapter 13 — VegetablesChapter 13 — Vegetables
An enokitake mushroom has spaghetti-like stems topped with white caps.
An enokitake mushroom has spaghetti-like stems topped with white caps.
Chapter 13 — VegetablesChapter 13 — Vegetables
A wood ear mushroom is a brownish-black, ear-shaped mushroom that has a slightly crunchy texture.A wood ear mushroom is a brownish-black, ear-shaped mushroom that has a slightly crunchy texture.
Chapter 13 — VegetablesChapter 13 — Vegetables
A shiitake mushroom has an umbrella shape and curled edges.A shiitake mushroom has an umbrella shape and curled edges.
Chapter 13 — VegetablesChapter 13 — Vegetables
An oyster mushroom is a broad, fanlike or oyster-shaped mushroom that varies in color from white to gray or tan to dark brown.
An oyster mushroom is a broad, fanlike or oyster-shaped mushroom that varies in color from white to gray or tan to dark brown.
Chapter 13 — VegetablesChapter 13 — Vegetables
A chanterelle mushroom has a nutty flavor and a chewy texture.
A chanterelle mushroom has a nutty flavor and a chewy texture.
Chapter 13 — VegetablesChapter 13 — Vegetables
A morel mushroom is an uncultivated mushroom with a cone-shaped cap.A morel mushroom is an uncultivated mushroom with a cone-shaped cap.
Chapter 13 — VegetablesChapter 13 — Vegetables
A porcini mushroom is an uncultivated, pale-brown mushroom with a smooth, meaty texture and a pungent flavor.
A porcini mushroom is an uncultivated, pale-brown mushroom with a smooth, meaty texture and a pungent flavor.
Chapter 13 — VegetablesChapter 13 — Vegetables
Fresh vegetables are packed in cartons, lugs, flats, crates, or bushels and sold by weight or count. Fresh vegetables are packed in cartons, lugs, flats, crates, or bushels and sold by weight or count.
Chapter 13 — VegetablesChapter 13 — Vegetables
Canned vegetables are a staple in the professional kitchen and come in standard sizes.Canned vegetables are a staple in the professional kitchen and come in standard sizes.
Chapter 13 — VegetablesChapter 13 — Vegetables
Frozen vegetables often retain their color and nutrients better than canned vegetables.
Frozen vegetables often retain their color and nutrients better than canned vegetables.
Chapter 13 — VegetablesChapter 13 — Vegetables
Dried vegetables, such as sun-dried tomatoes, have had most of their moisture removed by the dehydration process.
Dried vegetables, such as sun-dried tomatoes, have had most of their moisture removed by the dehydration process.
Chapter 13 — VegetablesChapter 13 — Vegetables
The addition of acidic or alkaline ingredients when cooking vegetables causes chemical reactions that affect the color and texture of the vegetables.
The addition of acidic or alkaline ingredients when cooking vegetables causes chemical reactions that affect the color and texture of the vegetables.
Chapter 13 — VegetablesChapter 13 — Vegetables
Steamed vegetables can be finished by sautéing to add flavor.
Steamed vegetables can be finished by sautéing to add flavor.
Chapter 13 — VegetablesChapter 13 — Vegetables
Grilling vegetables caramelizes their sugars giving them a sweeter flavor.Grilling vegetables caramelizes their sugars giving them a sweeter flavor.
Chapter 13 — VegetablesChapter 13 — Vegetables
Many root vegetables, such as onions, are often roasted.Many root vegetables, such as onions, are often roasted.
Chapter 13 — VegetablesChapter 13 — Vegetables
Chapter 13 — VegetablesChapter 13 — Vegetables
Vegetables may be dipped into a batter and deep-fried, such as this asparagus tempura. Vegetables may be dipped into a batter and deep-fried, such as this asparagus tempura.