Serves: 5

Vegetable Basics
A fabulous bounty of vegetables is just waiting to be picked at your local grocery store, supermarket and farmers’ market. It’s a year-round cornucopia of familiar favorites and exotic newcomers, from carrots to jicama, green beans to broccoli rabe. Available fresh, frozen, canned and dried, there’s a vegetable to fit every need. Vegetables bring color, texture and flavor to our plates, but they also bring something more--a wealth of healthy nutrients.

New and Specialty Vegetables Glossary

Baby Vegetables: A few vegetables, including broccoli, carrots, corn, eggplant and potatoes are available in some markets as "small," "tiny," "new" or "baby." They look like miniature versions of the larger ones, but their skin may be thinner and their flesh more delicate.

Broccoli Rabe (Broccoletta, Broccoli Raab, Brocoletti di Rape, Rapini): Although this vegetable is related to the cabbage and turnip families, it has none of those characteristics. It has long, slender, dark green stalks with small clusters of broccoli-like buds and lots of leafy greens. The entire vegetable is edible and has a pungent, bitter flavor. Refrigerate unwashed and wrapped in a plastic bag up to 5 days. Available year-round.

Celeriac (Celeri-Rave, Celery Knob, Celery Root, Turnip-Rooted Celery): This vegetable is grown especially for its large, knobby root that ranges in size from that of an apple to a small cantaloupe. The stems and leaves are inedible and are often removed before it reaches stores. Peel the heavy brown skin from the root the interior is creamy white. The mild flavor tastes like a combination of celery and parsley. It can be cooked or served raw, grated or chopped in salads. Refrigerate unwashed in a plastic bag up to 1 week. Available October through April.

Daikon: A large black or white radish of Asian origin. It ranges from six to fifteen inches in length and has a diameter of two to three inches and sometimes more. Its flesh is crisp, juicy and white with a sweet, fresh flavor. It can be served raw in salads or as a garnish or cooked in a stir-fry. Refrigerate wrapped in plastic up to 1 week. Scrub with a brush under running water before using. Available year-round.

Elephant Garlic: A large, white-skinned member of the leek family with bulbs the size of a small grapefruit and very large cloves that average one ounce each. It has a milder flavor than common garlic and doesn’t leave a strong aftertaste or odor. Store in a cool, dry place. Available year-round.

Jicama (Ahipa, Mexican Potato, Yam Bean): A crunchy, juicy root vegetable with a sweet, nutty flavor, especially popular in Mexico. Under the thick brown skin, which should be peeled before using, is ivory flesh that does not discolor and can be served raw in salads or on a vegetable platter with a dip. When cooked, it retains its crisp, water chestnut-like texture and flavor. Refrigerate up to 2 weeks. Available year-round.

Longbean (Asparagus Bean, Chinese Longbean, Yard-Long Bean): Although this looks like a long version of the common green bean, it is actually from the same plant family as the black-eyed pea. The flavor is similar to green beans but is milder and not as sweet. They are normally harvested when about a foot long but sometimes can grow to three feet. Usually they are cut in half or into smaller pieces and sautéed or stir-fried. If overcooked, they become mushy. Refrigerate unwashed in a plastic bag up to 5 days. Available year-round.

Mushrooms: Specialty mushrooms may be available fresh but are often sold in dried form. If purchased dried, they must be rehydrated as directed on the package. Generally, one ounce of dried mushrooms equals about four ounces of fresh mushrooms after being rehydrated. There are literally thousands of varieties of mushrooms the following are some of the most popular.

Chanterelle: A trumpet-shaped wild mushroom often sold dried. It has a delicate, nutty flavor and a chewy texture. It can be cooked as a separate side dish or added to soups, sauces and stir-fries it should never be eaten raw. Available in dried form year-round.

Cremini (Brown): A dark brown, slightly firmer version of the cultivated white mushroom but with a slightly stronger flavor. When allowed to grow to its full size, it is known as a portobello mushroom. Available year-round.

Enoki: Grown in clumps from a single base, this fresh mushroom has a long, thin stem and tiny, snow-white cap. They are prized for their delicate size and fresh, grapelike flavor. Cut them away from the base and trim one or two inches from the stems before using. They may be eaten raw or added to cooked dishes at the last minute to prevent over cooking. Usually available year-round.

Morel: A ruffled, cone-shaped wild mushroom belonging to the truffle family. It may be two to four inches long and range in color from tan to dark brown. The smoky, earthy, nutty flavor, prized by food lovers, can be enjoyed by simply sautéing them in butter. Fresh wild morels are usually available April through June, and cultivated morels may be available at other times during the year. Dried are available year-round.

Oyster: A fan-shaped mushroom that grows both wild and cultivated on rotting tree trunks-the mushrooms are perfectly edible. The robust, earthy flavor complements pork and game dishes as well as sauces and stir-fries. Fresh and dried oyster mushrooms are normally available year-round.

Padi Straw (Straw): Especially popular in Asian cooking, this mushroom is so named because it is grown on straw that has been used in a rice paddy. Shaped like tiny 1- to 1 1/2-inch coolie hats, they are smooth and mild in flavor never eat them raw. Most often available dried and found year-round.

Porcini: This mushroom has an earthy flavor popular in French and Italian cooking. Fresh, they range from one to ten inches in diameter. The firm texture complements beef, veal and fish. Most often available dried and found year-round.

Portobello: A very large, dark brown mushroom, often up to six inches in diameter, that has a dense, meaty texture. It can be grilled and used in a sandwich or sliced for a salad or main dish. The crimini mushroom is a younger version of the portobello. Available year-round.

Shiitake (Golden Oak): Originally from Japan and Korea, this mushroom is now grown in the U.S. The average shiitake mushroom is three to six inches in diameter and has a full-bodied, almost steaklike flavor. Available fresh in the spring and fall dried are available year-round.

Wood Ear: The slightly chewy texture of this mushroom makes it an excellent substitute for meat in stir-fry dishes. It is mild in flavor and absorbs the flavor of the ingredients cooked with it. Dried are available year-round.

Onions: Boiler Onion: A small onion, one inch in diameter, available in white, gold, red or purple. Boilers have a mild onion flavor and are often used as a side dish or roasted with meat or poultry. They can also be added to stews. Store in a cool, dry place up to 1 month. Available year-round.

Cipolline: A sweet, delicately flavored onion originally grown in Italy. It can be baked, broiled, stuffed or used in the same way as other onions. Store in a cool, dry place up to 2 weeks. Peak season is September through February.

Maui: A sweet, juicy, mild onion from the Hawaiian island of Maui. When grown outside Hawaii, it is more like the common yellow onion. Good for making caramelized onions and adding to sandwiches and salads or using in the same way as other onions. Store in a cool, dark place, or refrigerate in plastic wrap up to 2 weeks. Available year-round.

Parsley Root (Hamburg Parsley, Rooted Parsley, Turnip-Rooted Parsley): Originally popular only in Europe, it is now grown in the United States. Although the leaves can be used like regular parsley, it is grown mostly for its root. It is often used in soups and stews and tastes like a combination of carrot and celery. Refrigerate in a plastic bag up to 1 week. Available year-round.

Potatoes:

Purple: Minerals in the soil cause this potato to have its vibrant color. It is a small potato with a dense texture that is good for boiling. The purple color fades during cooking.

Yellow (Yellow Finnish, Yukon Gold): The skin and flesh of this potato ranges from buttery yellow to golden. It has a mild butterlike flavor, is good for boiling and makes excellent mashed potatoes. The yellow color fades just slightly during cooking.

Radicchio: A leafy salad vegetable from the chicory family. Its small loose head has tender leaves with a bittersweet flavor. Most commonly available in burgundy red, it is attractive in mixed salads. Refrigerate in a plastic bag up to 1 week. Available year-round peak season is midwinter to early spring.

Salsify (Oyster Plant): A long, narrow root with the texture of a carrot and a subtle oyster flavor. The white interior can be eaten raw in salads, added to soups and meats and sautéed as a side dish. Refrigerate in a plastic bag up to 2 weeks. Available June through February.


Squash: The following specialty squash are considered winter squash, which means they have hard, thick skins and seeds. Many varieties are available all year, but the peak season is normally late summer, fall and sometimes into the winter.

Carnival: A small, pumpkin-shaped squash with cream, orange and green coloring. The delicate yellow flesh can be baked or steamed and tastes a bit like sweet potatoes or butternut squash.

Delicata (Sweet Potato Squash): This oblong squash ranges from five to nine inches long and is about two to three inches in diameter. It has pale yellow skin with green stripes. The seed cavity is small, so the squash yields a lot of edible flesh. It can be baked or steamed and has a sweet, buttered corn flavor.

Golden Nugget: A round squash about the size of a softball with a bright orange shell that has ridges. The orange flesh is moist and sweet but slightly bland. It can be baked or steamed.

Kabocha (Delica, Edisu, Haka): Forest green skin with light striations characterizes this squash that ranges from nine to twelve inches in diameter. The moist, golden flesh is almost fiberless and has a rich, sweet flavor similar to a sweet potato or pumpkin. It is usually baked or steamed.

Sugar Loaf (Orange Delicata): A shorter, more squat squash than the Delicata with orange or tan skin and green stripes. Its flesh is moist and creamy and has a sweet, buttered-corn flavor, as does the Delicata.

Sweet Dumpling: This small, softball-size squash has green and white stripes. It is naturally sweet and is good stuffed with rice or stuffing.

Taro Root (Dasheen): This starchy potato-like root has a nutty flavor when cooked. It ranges in length from five inches to over twelve inches. The flesh is usually creamy white or pale pink and sometimes becomes tinged with purple when cooked. It is used like a potato and can be boiled, fried or baked the edible leaves can be steamed and served like spinach. In Hawaii, it is used to make poi. Refrigerate up to 4 days. Available year-round.

Water Chestnut: A common Asian ingredient that is now cultivated in the U.S. It is the underwater tuber of an aquatic plant that grows in shallow waters. Under the brownish black skin is white, crunchy flesh that is bland with a hint of sweetness. It can be served raw or cooked. Although available fresh, it is most often sold in cans. Refrigerate fresh water chestnuts tightly wrapped in a plastic bag up to 1 week. Available year-round.

Yuca Root (Cassava, Manioc): A tuber native to South America that is also grown in Asia and Africa. There are two types of yucca-bitter and sweet. Yuca has tough, brown skin and flesh that is hard, dense and white. The bitter variety must be cooked before eating. It is usually prepared like potatoes and has a starchy, slightly sweet flavor. Store in a cool, dry place up to 3 days. Available year-round.

Selecting and Cooking

Fresh Vegetables
Ripeness, age, size, moisture content and storage method can affect cooking times.

When cooking, use about 1 cup of water per pound of vegetables.

Salting the cooking water is optional. If you decide to salt the water, use 1/4 teaspoon salt per cup of water.

Baby (or miniature) vegetables, such as beans, beets, broccoli, carrots, corn, eggplant, potatoes and squash, are either harvested early in their growing stages or genetically bred to be true miniatures and tend to be more expensive than their full-size counterparts. They’re tender and delicately flavored eat them raw or cooked. Baby veggies often are cooked in a small amount of butter or margarine to enhance their flavor. Because of their size, they may cook faster than their full-size relatives, so check for doneness several minutes before the minimum cooking time.

Frozen Vegetables
You’ll find frozen vegetables available not only individually but also in creative combinations, with or without sauce or with additions such as pasta or rice. Many offer suggestions for adding cooked meat or poultry to make a main dish.

When buying frozen vegetables, choose packages that aren’t opened or damaged or where the contents aren’t in a solid block, which means they may have been thawed and refrozen (except boxed vegetables such as spinach, which are frozen in a block).

Cook frozen vegetables according to package directions. The blanching and freezing process that the manufacturer has done tenderizes them somewhat, so they’ll cook in less time than fresh vegetables.

Store-Bought Canned Vegetables
Choose cans without dents or other damage.

Heat the vegetables, undrained, until hot drain before serving.

Home-Canned Vegetables
Don’t cook or eat home-canned vegetables if the jar isn’t completely and tightly sealed.

As a safety precaution, boil all low-acid home-canned foods (tomatoes, green beans, corn, carrots and beets are the most commonly canned vegetables) for at least 10 minutes before serving.

Vegetable Doneness
Knowing when vegetables are done just right can mean the difference between an inviting dish and an overdone or underdone disappointment.

Check doneness at the minimum cooking time cook longer if necessary.

Because vegetables continue to cook even after you’ve taken them out of the microwave, cook veggies in the microwave until almost tender or crisp-tender.

Cook vegetables such as potatoes, eggplants, peas and greens until tender. Cook other vegetables, such as asparagus, broccoli, beans, carrots, mushrooms and bell peppers, just until crisp-tender to preserve their bright color and vitamin and mineral content.

Storing Vegetables
Different vegetables have different needs, so properly storing vegetables makes a difference in their shelf life. It’s best to buy veggies in quantities you can use quickly to minimize storage time. Storage times and techniques for optimum freshness are given below.

Refrigerator crisper or in a plastic bag in refrigerator: If your refrigerator crisper isn’t two-thirds full, put veggies in perforated vegetable or regular plastic bags before putting them in the crisper.

1 to 2 days: asparagus, beet greens, chard, collard greens, green peas, green onions, fresh lima beans, mushrooms, mustard greens, spinach, turnip greens.

3 to 5 days: bell peppers, broccoli, Brussels sprouts, cauliflower, celery, cucumber, green beans, okra, summer squash.

1 or 2 weeks: beets, cabbage, carrots, parsnips, radishes, turnips.


Refrigerate uncovered, 1 or 2 days: Sweet corn in husks, fully ripe tomatoes. Let unripe tomatoes ripen at room temperature but away from direct sunlight, which will make them mushy and pulpy.

Cool (between 45° and 60°), dark, dry, well-ventilated place 2 weeks: garlic, onions, potatoes, uncut winter squash with hard rinds. To reduce spoiling, store onions and potatoes separately. Potatoes stored at warmer temperatures will begin to sprout and shrivel, so use them within 1 week. A greenish tinge on potatoes is caused by long exposure to light cut or scrape it off before cooking. Refrigerating can cause potatoes to become sweeter and turn dark when cooked.


Cooking Fresh Vegetables
Questions about cooking veggies? Look no further than this comprehensive guide for buying, prepping and cooking vegetables. For each vegetable, we’ve provided one or more cooking options. You may want take a refresher course on these cooking methods in the section below.

Conventional Directions
Baking:
1. Preheat the oven.
2. Place vegetables in baking pan (place vegetables in skin, such as potatoes, directly on oven rack).
3. Bake. Directions will state whether to bake covered or uncovered.

Boiling:
1. Heat 1 inch water (salted, if desired) to boiling in saucepan, unless directed otherwise. Add vegetables.
2. Heat to boiling reduce heat to low.
3. Boil gently (simmer). Directions will state whether to cook covered or uncovered.
4. Drain.

Sautéing:
1. Heat butter, margarine, vegetable oil or olive oil in 10-inch skillet over medium-high heat. Add vegetables.
2. Cook uncovered, stirring frequently.

Steaming:
1. Place steamer basket in 1/2 inch water in saucepan or skillet (water should not touch bottom of basket). Place vegetables in steamer basket.
2. Cover tightly and heat to boiling reduce heat to low.
3. Steam.

Microwave Directions
1. Use microwavable casserole (1, 1 1/2 or 2 quart, or other size if given), unless directed otherwise.
2. Add amount of water (salted, if desired) if given. Add vegetables. You’ll note that for some vegetables, we direct you to cook them with just the water that clings to them from being rinsed no additional water is necessary.
3. Cover with lid, or cover with plastic wrap, folding plastic back 1/4 inch along one edge or corner to vent steam (we refer to this as "vented plastic wrap" in chart).
4. Microwave on High, unless directed otherwise. Stir, rearrange or turn over vegetables once or twice during cooking if directed to.
5. Vegetables continue to cook a short time after being microwaved. Many vegetables call for a stand time after cooking, which completes the cooking and equalizes the temperature throughout the food. Once you’ve microwaved vegetables a couple of times, determining how long to cook the vegetable before the stand time will become easier.
6. Drain.

Grilling Fresh Vegetables
Grilling takes vegetables beyond the ordinary. They pick up that wonderful smoky flavor of grilled foods, their sugars caramelize and their colors deepen and brighten. For perfect grilled veggies every time, follow these simple steps:
1. Make your selection, then prep the veggies.
2. Grill the vegetables four to five inches from medium heat.
3. To prevent them from drying out, brush the veggies occasionally with melted butter, margarine, olive oil, vegetable oil or your favorite bottled or homemade dressing.
4. The kind of grill you have and the weather can affect grilling time.


From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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