Читать книгу The Student Cookbook - Sophie Grigson, Sophie Grigson - Страница 46

PREPARING VEGETABLES

COURGETTES: slice thickly and quarter each slice.

WINTER SQUASH (any from pumpkin to butternut squash, to onion squash and so on): cut away the hard rind and scrape out the seeds. Cut the flesh into 2cm (3/4in) cubes.

TURNIPS: if they are young and small there is no need to peel. Older chunkier turnips have older thicker skin, so it’s best to remove it. Cut what remains into 2cm (3/4in) cubes.

FENNEL: trim off the stumps of the stalks, which tend to be stringy. Cut a thin slice from the base, and if the outer layer is damaged and browned, discard that too. Quarter from base to stalk end, then slice each quarter.

CELERY: wash and slice, removing as many strings as possible.

LEEKS: slice off the tougher dark green leaves, and trim off the roots. Make a cut through the centre of the leek, from the leaf end, down its length for around 7.5cm (3in), and then make a second cut, the same length, at right angles to it. Fan this end of the leek out under running water to clean out any trapped particles of earth. Shake off excess water. Now slice the leek into rings about 5mm (1/4in) thick.