radish
A root vegetable with a crisp texture and a peppery hot flavor. The hotness of the radish varies from mild to very strong, depending on the age and type. The different types come in a variety of sizes, shapes, and colors. The bulb of the radish is usually eaten raw, although tougher specimens can be steamed. The raw flesh has a crisp texture and a pungent, peppery flavor. Radish leaves are sometimes used in recipes, like potato soup or as a sauteed side dish. They are also found to benefit homemade juices; some recipes more..
red cabbage
A red or purplish cabbage that is more mild and sweet flavored than other cabbage. It has a round, solid head and is popular for adding color to salads and stir-fries. The leaves on the red cabbage are tougher than those on the green cabbage because of its longer maturity time. Red cabbage is available throughout the year. On cooking, red cabbage will normally turn blue. To retain the red colour it is necessary to add vinegar or acidic fruit to the pot more..
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