For soups and stews! Carboronero, Swiss Chard, Savoy Cabbage, Florence Fennell, Cole Rabbi

Introducing Carboronero

Carboronero is a specialty vegetable in the Tuscan region of Italy. A non-round cabbage that is not in the main group suitable for cooking.

Eating raw, but when simmered, it will be softer and the taste of the leaves will also increase. Cultivation in Japan has been increasing in recent years, and in Japan it is sometimes referred to as “black cabbage”. The season of the cacboronero is winter.

How to recognize delicious and fresh cacboronero

Carboronero is delicious with lush consistency with thick dark green leaves. Also, choose one with fresh leaves and smooth curls.

One point to make Carboro Nero delicious

What do you do with the preparation?

Carboronero should be washed, heated and eaten.

What is the recommended cooking method?

It is suitable for soups and stews because it enhances the taste and is more easily absorbed into the leaves.

Additionally, it goes well with olive oil, so it can be used as a pasta or sauce ingredient. You can eat it deliciously even if it is simply steamed with just salt and olive oil.

Introducing Swiss Chard

Swiss chard, a colorful vegetable also known as jelly bean, has grown in popularity in recent years at roadside stations and direct selling stores like Marche.

The stems and veins are bright red, yellow, and pink and have a taste similar to water spinach.

It can be used in various cooking methods like fried foods and stewed foods. The buds also appear as young leaves. Not only is it colorful, cute, but it’s also rich in vitamin E and carotene, making it an excellent vegetable in terms of form and content.

How to tell delicious and fresh Swiss chard

The way to distinguish fresh Swiss chard is the clean stems and veins, the leaves are dark, showy, choose one with vibrant leaves that don’t extend beyond the handle.

How to eat delicious swiss chard

How to prepare?

The stems are crispy and delicious, but the thick stems can be hard, so it’s best to cook them for frying or dipping. When you boil, separate the stem and leaves, and boil in the same way as water spinach.

Excellent compatibility with oil

Carotene, abundant in Swiss chard, is easily absorbed by the body when taken with oil. So use fried foods with oil and tempura.

The stews look great on Instagram

Also should cook in the style of cabbage rolls, taking advantage of the light color of the body. Put the minced meat inside, wrap it with leaves and tie the stalks.

Savoy cabbage introduction

Savoy cabbage is a type of cabbage native to the Savoy region of France. In Japan, it is sometimes referred to as “chirimen cabbage” because of its curly leaf shape. Although it is coarse, it is known as a boiled cabbage because it becomes sweet and soft when stewed.

In general, it is mainly imported from the Netherlands, but in recent years, domestic products have been available. Season for cabbage in the country is from autumn to winter.

How to distinguish delicious cabbage from fresh cabbage

Fresh savoy cabbage is hard to roll and heavier than it looks. Also, choose one with smooth curls and no discoloration at the ends.

Prepare savoy cabbage

Savoy cabbage is grown with sand, so there is a possibility that sand has entered it. Cut it vertically and wash it thoroughly.

Knowledge of Savoy cabbage

Prepare a Zaboy cabbage

Savoy cabbage is very hard when raw, so you should soak them in dilute salt water and then steam them as a preparation step before rolling or packing.

Recommended way of eating

Sour cabbage will be sweet and absorbent, making it very suitable for stews and soups. If you use cabbage rolls, the flavor of the soup will be absorbed very well.

Introducing Florence Fennel

Fennel is characterized by a crunchy texture and a sweet aroma. It is a vegetable that can be used as food in all parts, including the leaves, roots, seeds and flowers. The leaves can be used to marinate salmon and grilled fish, and the seeds can be used to spice curry.

Also known as Italian Wikyo or Finocchio. Most of the imported products are distributed in the market, but they are grown in Hokkaido and Nagano of Japan, and the season is domestically from April to June.

The tip is Florence

Wash the leaves and stems, and chop the stems and roots into a salad. Use the leaves to flavor soups and pickles. The roots become soft when boiled and you can enjoy a flavor like celery.

A special leaf dish is the salmon omelette and dill. Simply use salmon and dill as regular omelet ingredients to create a special dish.

Introducing Cole Rabbi

Cole rabbi, at first glance like a green, is a variation of cabbage. Since it is a member of cabbage, it is also known as Ryukyu Kanran, and the base of the stem expands into a sphere, forming a cube-like shape.

The taste is slightly sweet, you can enjoy the flavor and texture of the broccoli stem. Available in light green and magenta varieties, and season from December to March.

How to distinguish delicious and fresh koru rabbi

To distinguish fresh koru rabbi, choose one that does not have cracks in the skin and is heavy. Also, if the leaves are cut, make sure the cuts are fresh.

Cole rabbi beans knowledge

How to cook Cole Rabbi?

When making salads and pickles, you should cut thin slices.
This dish is easy to cook, so be careful not to overcook and cook with the best texture.

How to save Cole Rabbi

If wrapped in newspaper and kept in the refrigerator, it will last for about 5 days.

When trying Western vegetables that you’ve never eaten, first of all the salads are good, but the stews are also the best. Even if it looks different, the taste is familiar and all vegetables are similar to those you already eat and can cook on a daily basis. Why don’t you enjoy stews while talking about Western vegetables on the table?