又名
beetroot
What is it?
甜菜充满甜味和饱和的颜色,煮熟后变软和浓郁,是沙拉,配菜和汤的理想成分。尽管我们主要将甜菜视为根蔬菜,但实际上,整个植物都是可食用的。您可以在沙拉中使用小嫩叶子和炒酱,或者像瑞士菜或羽衣甘蓝一样炖较大的叶子。虽然我们大多数人都熟悉红紫色甜菜,但也有金黄色和条纹甜菜(后者称为Chioggia甜菜), as well as white ones. Your best bet for finding such varieties is at the farmer’s market.Baby beets年轻时会收获甜菜。这些小甜菜会更快地烹饪。
如何选择:
寻找不太蓬松的光滑皮肤和尾巴。如果果岭附着,那通常是新鲜度的好兆头,但专门寻找最亮和最绿色的叶子的束。
如何准备:
煮沸或蒸以保留果汁时,将甜菜全部保留,并保持不变。煮熟后,皮肤很容易用纸巾擦掉。要烘烤,请先去剥皮并切割它们,以使它们变得很好和褐色。考虑在处理甜菜时戴塑料手套,尤其是煮熟的手套,因为它们的果汁会弄脏手,以及纸巾,切割板和柜台。
如何存储:
保持在凉爽的地方,甜菜将持续数周。将根和叶子放在冰箱酥脆的抽屉中,将根和叶子放在一个松散的塑料袋中。
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食谱
Sweet-and-Sour Pickled Beets with Spring Onions
These beautiful magenta pickles, spiced with juniper, clove, bay leaf, and cinnamon, are delicious alongside simple roast chicken or fish. Spring onions will lend a mild onion flavor, while scallions…
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食谱
甜菜和意大利乳清干酪
These beautiful gnocchi show off a rich red color. The flavor of the gnocchi is earthy but not intensely beet-y, and the texture is soft and delicate. They pair well…
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