Perfect for stews! Perthnip, Leak, Celoriac, Rutabaga, Beats

Introducing Perth Nip

Persnip is a Western vegetable that looks like a white carrot and when heated it has a cottony and sweet potato-like texture. If you compare the taste, it’s like a combination of three, cabbage and a potato. In Europe and the United States, it’s popular as a standard vegetable for stews.

Imported from Europe and the United States is the main production area for distribution. Because it resembles a potato, it is marketed year round, but winter to spring.

How to recognize delicious, fresh and delicious wallet

A fresh Persnip fruit, with no scratches or cracks in the surface, white skin and no leaves.

One point to make the viewing angle delicious

Perth Nip Chips

Peel, slice, deep-fry and sprinkle with salt to make Perth Nip Chips. You can enjoy handcrafted snacks that are a bit different from the way potatoes are made.

Prepare perspective nip

Raw vegetables have a mild aroma and a rough texture, making them suitable for cooking. When heated, the sweetness becomes more pronounced, creating a chewy texture. Ideal for stews, potovs and pot stews.

Introduction Leaks

Liki is a vegetable of the Negi genus Yuri, and is a type of stewed onion that is treated like Japanese long onions in Europe. It looks a lot like a long onion, has a strong aroma and becomes sweet when simmered.

It is a well-eaten white body, characterized by a thick consistency and not viscous even on low heat. Young leeks are sometimes used like scallions, such as chopped and eaten raw.

In France, it is called “Poirot”, so it is sometimes called in Japanese restaurants.
Most of the products on the market are imported, and most of them are from Australia and Belgium. The leak season is winter.

How to identify delicious leaks with freshness

Fresh and delicious, the roots are thick and pure white, no fluffy to the touch. Choose something fresh up to the tip of the leaf.

How to eat Liki delicious

Divide vertically, rinse with water, boil salt and cook. Boiled alcohol enhances the sweetness, so boil it in soup while cooking. After boiling in the soup, sprinkle the melted cheese and bake to make the dish even better.

Introducing Celoriac

As the name implies, celoliac is a member of celery, a variation of celery that has the same roots as the seedling. It has a weaker aroma than celery and can be eaten raw, but it is well suited for soups and stews.

The leaves are hard and bitter, so eat only the roots. Most are imported, but a few are also made in Japan. Season from late November to March.

How to recognize delicious, fresh and delicious jelly

A luscious, lush Celoliac plant has a heavy weight without tearing on the surface. Also, choose one with less scratches.

Prepare Celoriac

Celloliac is a vegetable that has a lot of acid around it, making it hot for hot curves. The color will change immediately from the cutting end, so after cutting, dry them in lemon juice or vinegar.

Knowledge of Ceroliac beans

The way to eat cannabis for beginners is to peel, cut, boil it, let it cool and dab it with mayonnaise or sauce.

In addition, adding it to soups and stews will increase their aroma and taste.

Introducing Rutabaga

Rutabaga is a vegetable from the genus Abrana of the Abrana family, and is a western hybrid beef with good quality meat. When heated, you can enjoy a chewy texture like a potato, and a flavor that resembles a block.

The outer skin is green, red, purple,… and the inside is yellow like a sweet potato. Although small in quantity, it is produced in Hokkaido in Japan. However, it is still fundamentally a vegetable with many imported items. Rutabaga’s season is winter.

Rutabaga’s knowledge of beans

How it is eaten in other countries

Boiled and crushed Rutabaga is indispensable for the traditional Scottish dish “Hagis”.

Recommended way of eating

Like a cub, it can be incorporated into Japanese food as well as Western food. Try incorporating it into simmering dishes and miso soups.

If you wash and slice it, you can eat it raw, but when heated it will be softer and sweeter. Even when not boiled, it should be simmered to taste. You can also enjoy it in vinegar or fried butter.

Introduce the beat

Beetroot is a member of Tensai, is a raw material for sugar and is a vegetable with a unique sweet taste. The foliage and roots are bright red, and when heated, the color develops even more vibrant.

Borsici’s color in Russian cuisine is due to the red ingredients of beetroot. If the roots are cut into circular slices, the red ring has an annular shape. Imported products are distributed all year round, but domestic products are in season from early autumn to winter.

Knowledge of sugar beet beans

To avoid color loss

If boiled after peeling, it will lose its bright color, so remember to boil the whole skin. Also, if you want to develop vibrant color beyond heating, you should soak it in vinegar.

When serving in salads the color quickly changes to other vegetables, so be sure to use it as the final finishing step.

When trying vegetables that you have never eaten, you will make less of a mistake even with the first ingredient if it’s a stew. Western vegetables are still unfamiliar in Japan, but there is a trend that more and more shops and restaurants offer menus little by little. Why not try the stews with rare Western vegetables?