Other Fresh Vegetables
Lightly sweet in taste, nappa cabbage leaves can be enjoyed a variety of ways, whether in salads or cooked as a side dish vegetable. Highly nutritional and containing antioxidants, when combined with other foods, will absorb their various flavours. Mouth-watering and versatile, they are essential to a healthy diet.
Raw, as a garnish or even an ingredient in a dessert, carrots add a hint of sweetness and provide vibrant colour to a wide array of dishes. Incredibly versatile, they are not only delicious raw or cooked, but also provide an exceptional quantity of vitamins and antioxidants.
Raw or cooked, green cabbage can be enjoyed and prepared in countless recipes from all four corners of the world. Boiled, pickled, braised, grilled or steamed, it is easy to prepare and incorporate into many dishes to which it will contribute several vitamins and antioxidants.
Its beautiful white colour and head of tight florets add a touch of style to raw veggie platters as well as other prepared dishes. As light as it is white, it is delicious boiled, steamed or stir-fried, as well as raw with dip, pickled or au gratin.
As the ultimate in low calorie foods, celery is crisp in texture and imparts its particular fragrance to all the dishes that call for it. Equally tasty as a raw veggie, it can be stuffed with a wide variety of fillings.
Standard vegetable in Japanese cuisine, daikon is a welcome addition to several Western dishes for the sharpness it imparts.
The crunchy and slightly bitter radicchio leaves are extremely tasty in a salad with a sharp dressing. With its burgundy red colour and contrasting ivory white ribs, radicchio can be used as a garnish or served braised or grilled as a side dish vegetable.
All other fresh vegetables grown in the Montérégie Region are also available