Ingredients 6

Makassar, 7 September 2018

• Carrot

Pronounce it : ka-rot

The carrot, with its distinctive bright orange colour, is one of the most versatile root vegetables around - a result of its sweet flavour, which means it can be used raw or cooked, in sweet or savoury dishes.

Up to the Middle Ages, all carrots were purple - the orange variety was first developed in 16th-century Holland by patriotic growers who bred it in tribute to the king, William I of Orange.

That old wive's tale about carrots helping you see in the dark isn't entirely off-target; they're very high in betacarotene, which is an important nutrient in maintaining healthy eyes.

Availability

All year round, but at their best mid May through to the end of September.

Choose the best

Carrots should be firm, with unblemished, bright orange skins. In spring, look out for young, thin carrots with their feathery greens still attached - they're particularly tender and sweet.

Those on sale later in the season will be larger and tougher. Some argue that, of all vegetables, carrots that are grown organically have the most marked improvement of flavour.

Prepare it

Very young carrots just need to be scrubbed clean and topped and tailed. Older carrots may need to be be peeled (but try not to take too much off, as most of the nutrients are stored just beneath the skin) as well as topped and tailed.

Store it

Wash your carrots, cut the green tops off and store them in a plastic bag in the fridge. To keep them extra crisp, you can take this a step further and immerse them in a sealed tupperware of cold water in the fridge. Make sure you change the water every few days.

Cook it

Grate raw and use to make carrot cake or coleslaw. Slice into ribbons with a peeler for a salad. Slice into chunks and roast (roasts in 30-35 minutes). Cut into batons and steam (5-6 minutes) or boil (5-7 minutes).

Alternatives

Try parsnip or turnip.

• Cashew

Pronounce it : ka-shoo

The seeds from the 'Cashew Apple' - a tree which bears bright orange fruit and is native to Brazil and the West Indies. They have a sweet flavour and crumbly texture and are often roasted and salted to bring out their flavour.

Cashews are never sold without the shells because of the extreme heating process that must be applied to remove them.

Store it

Buy in small quantities in airtight containers in a cool dark place or in the refrigerator. Should keep fresh for at least three months.

Cook it

In stir fries, over salads, in curries or on their own.

Alternatives

Try macadamia nut or peanut.

• Cauliflower

Pronounce it : coll-ee-fl-ow-ah

A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower heads (called curds), which grow from a thick central stem to form a single, round head, cupped by green leaves. It has a firm, almost waxy texture, and a mild, delicate flavour. Most cauliflowers are white, but it's also possible to find green and purple varieties, as well as the sweeter Romanesco cauliflower, with its distinctive pointed florets. Like all brassicas, cauliflower smells very unpleasant if overcooked, so brief cooking is essential.

Availability

All year round, but at its best from mid December through to mid April.

Choose the best

Go for cauliflowers with pure white heads with no discolouration, and crisp green leaves. The colour of the base is a good indication of how recently it's been picked - the whiter, the fresher.

Prepare it

Cut off the surrounding leaves (if they're fresh, they can be cooked, too). For large cauliflowers, cut off individual florets from the central stem and cut again if necessary. You should end up with florets of a comparable size, so that they all cook at the same pace. Then wash. Smaller, baby cauliflowers can be cooked whole.

Store it

In perforated bag in a cool dark place, or the fridge. It will keep for several days.

Cook it

The florets are great used raw in a salad or as part of a crudité selection served with dips. Cooked cauliflower florets keep their shape best when steamed (5-10 minutes) - remember to place them upright in the steamer. It can also be boiled (takes 5-10 minutes for florets; around 10 minutes for a whole cauliflower). For both cooking methods, test regularly with the tip of a knife to make sure they don't overcook.

You can also use cauliflower to make a rice substitute.

Source : 

https://www.bbcgoodfood.com/glossary/carrot

https://www.bbcgoodfood.com/glossary/cashew

https://www.bbcgoodfood.com/glossary/cauliflower