2023-06-26 12:57:01
In summer, nature offers an abundance of colors and flavors through seasonal French vegetables. The summer cuisine is distinguished by its freshness, diversity and commitment to local products. What are the French seasonal vegetables to prepare good summer recipes? my answers accompanied by some recipe ideas.
What French vegetables are found in summer?
When summer arrives, the market stalls are adorned with bright and dazzling colours. They offer a real range of fresh vegetables and tasty. Among the stars of the summer season, there are a multitude of them that are full of flavors and health benefits.
Tomatoes take pride of place in French kitchens in the summer. Juicy, sweet and tangy, they sometimes come in a multitude of varieties: round, fleshy, colorful or ribbed cherry tomatoes.
Zucchini also stands out for its abundant presence during the summer months. Peppers are also in the spotlight during this season. They add a splash of color and spice to dishes. Among french vegetables emblematic of summer, you can’t miss the aubergines.
Their tender flesh and delicate taste make them a key ingredient in many Mediterranean specialties. Finally, fresh green beans are an integral part of the French cuisine in summer. Their delicate and crunchy taste makes them a perfect accompaniment to many summer dishes.
Some original recipe ideas for cooking these vegetables
Looking for original ideas for cooking French summer vegetables? According to the website Recettes-de-cuisine-francaise.com, the Niçoise salad and the buttered green cabbage are among the recipes unavoidable.
Nicoise salad
To prepare it, you have to shell broad beans and gently remove their thin skin. It is advisable to mix them with a tablespoon of oil, peel, mince and drain a cucumber after sprinkling it with salt. Then remove the tail artichokes to keep only the hearts. The next step is to chop them finely and toss them with lemon juice and a spoonful of oil.
You also need to finely chop onions and peel a clove of garlic. The anchovy fillets must be carefully drained and the basil cleaned meticulously. Then, you have to pit about tenNice black olivesthen mix them finely with half a clove of garlic, four drained anchovy fillets, vinegar and the remaining oil.
Then season the sauce with salt and pepper. This preparation should be reserved in a bowl. The pepper, after having been previously washed, seeded and stripped of its white filaments, must be finely chopped and incorporated into the sauce already prepared.
The eggs should be cooked in a pan of lightly salted boiling water for 8 to 10 minutes. After having cooled them, they must be carefully peeled and cut into quarters or rings. They must be reserved for dressage final.
Tomatoes should be washed, then cut into wedges or rings. A light pinch of salt will be added on top. Prepare a vinaigrette by mixing olive oil, vinegar, salt and pepper. Finely chopped basil sprigs will be added to this mixture for better preservation.
The tuna should be carefully drained and crumbled. Rub the inside of the bowl with the rest of the garlic. The previously drained ingredients must be arranged harmoniously inside the latter. The sauce prepared previously as well as vinaigrette are carefully poured over the ingredients in the salad bowl. To complete it all, add a few sprigs of finely chopped basil. A light pinch of salt and ground pepper can be sprinkled delicately, according to taste.
Green cabbage butter recipe
To make this preparation, the cabbage stalk should be carefully removed, while the first green leaves from the outside are discarded. The leaves should be gently loosened without breaking them up and the thick ribs removed. It is important to wash them meticulously in a large quantity of lightly vinegared water, repeating this operation if necessary.
In a pot of boiling salted water, cabbage should be dipped and blanched for a period of 1-2 minutes. It must then be rinsed immediately with ice water to preserve its beautiful green color and facilitate its digestion. The cabbage should be thoroughly drained.
Once again, bring a pot of salted water to a boil and add the cabbage. It should be cooked for 15 minutes, not exceeding this time. The success of this recipe lies in the precision of the cooking, keeping the cabbage slightly firm to avoid turning it into a puree.
To drain cabbage quickly, use a colander, followed by firm pressure with a slotted spoon to squeeze out excess water. The still hot cabbage should be transferred to a saucepan heated over medium heat. You have to add the pieces of cold butter gradually, while seasoning generously with pepper.
Using a fork, the mixture should be quickly mashed without mashing it. It is necessary to sprinkle the cabbage with fragments of butter well incorporated. If necessary, the seasoning can be adjusted. To present the buttered, you must use a hollow dish previously reheated and serve immediately in order to fully savor its flavor.
Combine French fruits and vegetables in summer!
Summer in France is an ideal time to enjoy the diversity of fruits as well as local vegetables and marry them in tasty combinations. As a combination, it is possible to prepare a summer salad by mixing tomatoes, cucumbers and peppers with sweet fruits such as peaches, citrus fruits or berries.
Then, it is advisable to add fresh herbs such as mint or basil, and a drizzle of olive oil to enhance the flavors. This fresh and vitaminized salad will be perfect for accompany meals summery.
A vegetable and fruit carpaccio is a good combination of both. To make it, you have to finely cut the courgettes, carrots or radishes, as well as the melons, apples or kiwis. It’s best to arrange these colorful slices artistically on a plate and drizzle them with lemon juice or balsamic vinegar. Finally, you have to sprinkle with fleur de sel and pepper, then add a few leaves of arugula or basil for a touch of elegance and freshness.
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