Zoom in on 5 surprising vegetables

2023 Author: Anita Thornton | [email protected]. Last modified: 2023-08-25 11:16

To set the table, start by testing your knowledge of these five seasonal vegetables.

Following, discover some fun historical facts, interesting characteristics to know them better, ideas for cooking them differently and some nutritional information good to know.

Who am I?

Please link the descriptions to the correct vegetables.

A. I grow in clusters.

B. My flesh is more or less white, and they eat me raw or cooked.

C. Nicknamed “the artichoke of Canada”.

D. I am available in white, green, orange and purple. E. Formerly called "Siam cabbage", my flesh is generally creamy, yellowish.

1. Jerusalem artichoke

2. Celeriac

3. Rutabaga

4. Brussels sprout5. Cauliflower

Answers: A.4, B.2, C.1, D.5, E.3

Drum roll for the Jerusalem artichoke

The flavor of the Jerusalem artichoke is reminiscent of the artichoke, hence its former name “Canadian artichoke”. The most common variety has a round, bumpy shape, reminiscent of ginger root. There are also elongated Jerusalem artichokes with a smoother surface. From the first fall frosts, the Jerusalem artichoke is at its peak. Its texture is crunchy and very refreshing. Usuallycooked consommé, with or without its skin, you can boil it, sauté it in a frying pan or bake it in the oven. It is delicious in purées, soups and stews. Raw and thinly sliced, it brings a crispy touch to salads. It really is a beautiful vegetable to discover and easy to love. To try it or try it again, I invite you to cook my recipe for Fricassé ham and maple Jerusalem artichokes. A dish that will please young and old alike.

Celeriac, an appearance that does not measure up

Mother Nature has unfortunately not spoiled celeriac in terms of appearance. Luckily, its interior hides a personality full of flavor. Although this root vegetable is available throughout the winter, it is at the end of summer, beginning of fall, that Quebec celeriac is at its best, because it has just been picked. Its flesh, reminiscent of the taste of celery, gives off a discreet peppery touch, very pleasant on the palate. Eaten raw or cooked, but always peeled, celeriac can be eaten in several ways: in salads (including the popular remoulade), in soups (celeriac and Jerusalem artichoke form a tasty combo), in purees (with Gruyère, c is hell how good!), in gratins, etc. In terms of nutritional value, celeriac stands out for its richness in vitamin K, which plays a key role in blood clotting.

Swede, a cross between turnip and kale

Sometimes called turnip cabbage, rutabagawas formerly known as "Siam cabbage". It would have originated in Sweden towards the end of the 18th century. If you tend to confuse rutabaga with turnip, remember that the latter has white flesh while rutabaga usually hides creamy, yellowish flesh. Like many “old” vegetables, the rutabaga carries with it its reputation as a “vegetable of war”. And yet, beyond being economical, this dense and versatile vegetable is easily prepared for today's tastes. For example, cook it in a soup with maple syrup, prepare it with fries (kids love it!), include it in a gratin with apple slices or serve it in a warm salad with cubes. squash and pasta.

Brussels sprouts, so cute

Did you know there is a Brussels Sprouts Festival in Rogersville, New Brunswick? This annual festival is a reminder of the importance of this culture for the region. Indeed, Brussels sprouts immigrated to Canada thanks to the Belgian Trappist monks who settled in this friendly Acadian community. The production of Brussels sprouts is visually magnificent: the many headed buds grow in clusters, vertically, on plants that can reach up to 1 meter 20 in height. These little puffs do well in the cold, since the frosts give them a sweeter taste. They are therefore harvested in winter. To fully appreciate them, eat them hot (soups, soups, quiches, Asian-style stir-fries, etc.),but also, eat them cold, served in salads.

Cauliflower of all colors

Although white cauliflower is very popular, the head of this beautiful crucifer is not always white. There are indeed green, orange and purple cauliflowers. Contrary to popular belief, they are not genetically engineered. Rather, they come from the natural pigments present in the vegetable. Thus, the green comes from chlorophyll, the purple is due to anthocyanin pigments and the orange color is the reflection of carotenes. And even if color rhymes with he alth in the kingdom of fruits and vegetables, know that white cauliflower is not left out. A 250 ml (1 cup) serving of white cauliflower provides 80% of the daily requirement for vitamin C, which is a powerful antioxidant.

Ham and maple Jerusalem artichoke fricassee

Yield: 1 liter (4 cups)

Preparation: 15 minutes

Cooking: 20 minutesFreezing: yes

Ingredients

• 15 ml (1 tbsp) oil
• 250 ml (1 cup) diced yellow onion
• 2 garlic cloves, minced
• 375 ml (1 ½ cups) diced ham
• 375 ml (1 ½ cups) diced red potatoes
• 375 ml (1 ½ cups) diced Jerusalem artichokes
• 5 ml (1 tsp) fresh thyme
• 2.5 ml (1/2 tsp) dried rosemary
• To taste, pepper
• 30 ml (2 tbsp.) maple syrup

Preparation

1. In a skillet, heat the oil over medium-high heat. Brown the onion, garlic and ham for 5 minutes, stirring.
2. Add potatoes, Jerusalem artichokes, thyme and rosemary. Pepper to taste. Mix, cover and cook for 15 minutes, stirring occasionally.
3. Extinguish the fire.
4. Pour in the maple syrup and stir. Let cool and serve.

Note: You can replace the Jerusalem artichoke with the same amount of white potatoes.

Recipe from the book "Baby is hungry", by Julie DesGroseilliers, published by La Presse.

By Julie DesGroseilliers, Dt. P.

Nutritionist and spokesperson for the “I like 5 to 10 servings a day” campaign