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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 store fresh asparagus
Ideally you should use fresh asparagus. Wrap it in a damp cloth and store it unpeeled in the vegetable compartment of your fridge.
Cantina Terlano
Terlano