A base for most of the world's cuisines. In Italy anything fresh from the garden goes in to the pot.
Topping this list are onions. Yellow onions are used mostly but look for the lovely spring onions and the squat cippolini. Check out onion's "Love Affairs".
Shallots may be cooked whole, oven roasted or finely chopped to season "Vinaigrette Dressings". Check out shallot's "Love Affairs".
With a mild onion flavor, leeks are best cooked. Leeks are a natural source of inulin, which supports good gut bacteria. Sounds good to me. Check out leek's "Love Affairs".
Loved around the world for it's pungent flavor that works with every cuisine without exception. Thinly sliced, finely chopped, smashed, or put through a garlic press and used either raw, sautéed, or roasted. Check out garlic's "Love Affairs".
Carrots, finely chopped and softened in oil or butter, are the base of many Italian recipes. Check out onion's "Love Affairs".
Celery is popular throughout Europe and the US as an aromatic used in soups, stews, and casseroles. Check out celery's "Love Affairs".
An aromatic vegetable that is a stand-in for celery with a root crop endurance in the fridge. Must be peeled before using. Check out celeriac's "Love Affairs".
For a kick of licorice, add some finely chopped fennel buld to your broths, soups, and stews. Check out fennel's "Love Affairs".
Traditionally used in Europe to sweeten desserts before sugar became widely available. Roast and caramelize parsnips to bring out their natural sweetness. Smaller roots are most flavorful and tender. Check out parsnip's "Love Affairs".
COPYRIGHT © The Kitchen Garden Cooking School LLC 2023