Autumn in kitchen is full of vegetables and fruits which can be a base to delicious dishes and preserves.
September is also the best time to collect wild mushrooms. Our forests hide many precious species which have been present in Polish cuisine for years. In autumn we prefer warming and satiated recipes and we use aromatic spices.
September is also a month of harvest. Now root vegetables are the most delicious and the healthiest. Potatoes, beetroots, carrots and parsley are probably the most often used veggies in our cuisine. Although they may seem dull, if you use your imagination, very astonishing recipies will occur. We can prepare interesting snack – vegetable chips in honey, casserole made of few kinds of root vegetables or unusual additive – parsnip puree.
Marrow, courgette, squash and pumpkin belong to the same family. Once pumpkins occur on the market stalls, the summer is definitely over. They are especially appreciated due to healthy components and wide application in cuisine. The pulp of pumpkin is used to prepare sweet or spicy pancakes, soup with coconut milk, vegetable curry or pumpkin cakes. Pumpkin seeds are ideal additive to bread, pastries and salads.
Now in French cuisine aubergines reign and one of the world-famous dishes – ratatouille – a kind of vegetable stew with aubergines, tomatoes, zucchini and onion.
Lower temperatures and even night freezing are no threat for cruciferous vegetables which Brussels sprouts belong to, for instance. It is controversial, as it causes extreme emotions – Brussels sprouts are loved or hated, nothing between. One thing is certain – its taste is unique. Both in Polish and French cooking Brussels sprouts are popular, mainly as an additive to dinner, served with mustard or bechamel sauce, bacon or fried breadcrumbs.
Early autumn is a good moment for pepper. We like it for its variety – plenitude of shapes, colours, flavours and nutricious properties. Pepper is one of very few vegetables which doesn’t lose vitamin C during heat preparation.
Fruits collected in autumn season are apples, pears and plums. They are generally used in desserts, but they often appear in meat dishes as well.
© 2014 Verres en Vers | realizacja: Nabucco