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.
- 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 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 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.
- 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.
Cabbage and sauerkraut
- 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.
- 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.