The parsnip is an edible root vegetable related to the carrot. It is paler than the carrot, being almost white not bright orange, and has a stronger flavour and is not so crisp.
Like carrots, parsnips can be roasted or fried but are most often used in soups and stews.
Like carrots, parsnips can be roasted or fried but are most often used in soups and stews.
A marrow is another name for a vegetable in the squash family. Marrows come in all sorts of different sizes and shapes.
The courgette (or zucchini) is technically a fruit but most people call it a vegetable and it is usually in cookbooks as a vegetable. You can get courgettes in two colours - dark green and brightyellow.
Celery is a plant that grows to be about 1 metre high. It is green and leafy with thick stems and a large root bulb under the ground. In some countries the root is cooked and eaten, but in most countries only the stem of the celery is used.
The butternut squash or butternut pumpkin can be eaten roasted, mashed, or made into soup. It is a quite small, sweet, mild variety of squash.
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