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Practical tips for South Tyrolean vegetables

How to make sure vegetables dishes taste great

Here are a few tips and tricks for storing and preparing high-quality vegetables from South Tyrol. These easy tips will make all your vegetable recipes a success.


Asparagus
  • Fresh asparagus are recognized by their closed tips, uniform growth, their still damp and not hollow ends and the squeaky sound made when the spears are rubbed against each other.
  • Ideally you should use fresh asparagus. Wrap it in a damp cloth and store it unpeeled in the vegetable compartment of your fridge.
  • Asparagus is also easy to freeze. After peeling and wrapping, it can be stored in the freezer for 6 – 8 months. Do not thaw before use; just place directly in boiling water. This ensures the asparagus stays firm, tasty and full of vitamins.
  • To peel the asparagus, start just below the tips and peel towards the ends.
  • Asparagus peel can be used as a basis for soups.
  • The tender tips cook faster than the rest; therefore the asparagus should be cooked upright in a tall, narrow pot at medium temperature.
  • Asparagus are perfect for canning and can also be pickled.

Cauliflower

  • Avoid vitamin and mineral loss by cooking the cauliflower in a little boiling water or in a steamer.
  • A dash of milk or lemon in the cooking water makes sure the cauliflower keeps its lustrous whiteness.
  • You can also use the water in which the cauliflower was cooked for soups and risottos.
  • Prepare the cauliflower while it is still fresh, as it only keeps up to three days in the fridge or cool cellar.
  • Before storing it, remove the leaves and cut the stalk off cleanly.
  • Cauliflower can also be eaten raw. The florets, stalk and ribs are finely grated and marinated.
  • The mild taste of cauliflower makes it ideal for vegetarian dishes. It is also a tasty side-dish for fish, meat, poultry and eggs.
  • Here are a few more ideas for preparing cauliflower: with hollandaise sauce, with breadcrumbs browned in butter, as a   casserole with other ingredients, covered with cheese and baked, preserved as pickles.

Radicchio

  • Radicchio gives risotto a delicate pink color and a pleasant taste,
  • Cut the radicchio lengthways together with the white root; this makes the flavor more intensive!

Iceberg lettuce
  • Iceberg lettuce will keep a while in the fridge without losing any of its quality. It is not suitable for freezing!
  • Ideal for garnishing main dishes.
  • Tastes excellent in sandwiches.
  • Perfect combined with tomatoes in a salad.

Beetroot
  • Intensify the taste of beetroot with anchovies and a clove of garlic.
  • Use the water in which the beetroot has been cooked to dye Easter eggs pink.

Potatoes
  • Preserve the valuable vitamins and minerals in the potatoes by cooking them unpeeled in a little boiling water.
  • The best way of retaining nutrients is to wrap the potatoes in foil and bake them in the oven.
  • Potatoes have also gained a foothold in the wellness sector. They contain moisturizing substances and are consequently used   in face masks, potato baths and potato packs.
  • To keep your potatoes fresh for longer, store them in a cool, dark place at approx. 4-5°C.

Cabbage and sauerkraut
  • Cut white cabbage in thin strips. It tastes good as a salad with oil and vinegar and is also very digestible.
  • Caraway emphasizes the taste of the cabbage.
  • You can make sauerkraut even tastier with juniper berries and a few fried onions.
  • Sauerkraut is low in calories and high in vitamins.
Tip: how to recognize fresh asparagus
Fresh asparagus are recognized by their closed tips, uniform growth, their still damp and not hollow ends and the squeaky sound made when the spears are rubbed against each other.
Cantina Terlano
Terlano