But personally, I prefer confit-cooking it. To use this method, add the artichokes to a wide pot or a large high-sided pan. It is rich in Vitamin Wholesale aluminum pots Suppliers A, which is good for eyesight, and also known to destroy cancer cells. Besides, it is touted to be the latest superfood as well.. It is primarily used in Italian cooking.Let the aroma of these exotic veggies permeate through your kitchen as we get chefs to share tips on how to use them to satiate your taste buds HEALTHY-FOOD-1348464. It’s texture when fresh, is crispy, and when pickled, it is chewy with a slight crunch.Black tomatoesRakhee Vaswani, celebrity chef says: Black tomatoes are used in Mexican food. It is rich in Omega 3, protein and dietary fibre with Vitamin B. Black tomatoes have a savoury flavour and not as sweet as red tomatoes. Slightly sweet, it adds a kick to your dish and has a distinct aftertaste.
For the Indian palate, pickling watermelon radish is the best. It can also be grated and added to fresh sprouts. You can use it in bakes, pastries and flavoured biscuits. Watermelon radishRanveer Brar, celebrity chef, says: Watermelon radish is an heirloom variety. Let the artichoke cook all the way through — this may take about 45 minutes to one hour. It not only acts like a flavour enhancer but also as a booster to the dish. You can serve this with fish since this flavour complements the soft, flaky meat. Now there are a bunch of imported but homegrown vegetables like black tomatoes, ancho chillies, wasabi rocket, komatsuna (or Japanese mustard spinach), purple corn, watermelon radish, Jerusalem artichoke and fennel pollen that are finding a place next to your traditional offerings. Cover the articokes with oil over medium heat. Watermelon radish is a high source of micronutrients, especially rich in Vitamin A, D and E, which is great for the skin. You can also use it as a garnish in Indian meals and as a seasoning to white meat and poultry.
The fresh produce is high in sulphur, which helps treat urinary tract infections and even hypertension. The tuber often resembles ginger in terms of texture. Jerusalem artichokeChef Sameer Bhalekar, Executive Chef at Myx, says: The Jerusalem Artichoke is slightly tangy and rich in vitamin C and iron. It can be used in salads, pasta sauces and Mexican food. A lot of people are allergic to this as it is a flower. If you’re worried about how to go about incorporating these in your daily meals, fret not. Fennel pollenKshama Prabhu, executive chef at The Bar Stock Exchange, says: Fennel Pollen is almost like a secret ingredient, which is used to liven up the flavour of anything from soups to roasted meats. Categorised as an herb, it is popular in the Mediterranean region. The chefs we spoke to tell us these vegetables can prompt you to open up your palate. Otherwise, I recommend it for salads. It’s great to add in boiled artichokes salad as an add-on. It is also a great source of calcium and magnesium. It has a very mustard-like taste with a slight fruitiness. They’re healthier than the red ones that are available here.jpg Let the aroma of these exotic veggies permeate through your kitchen as we get chefs to share tips on how to use them to satiate your taste budsBrowse through any food superstore in the city and you’d realise that veggies like broccoli, kale and zucchini are not exotic anymore.
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