Winter is leaving. What takes its place is a desire for crisp vegetables.
After the heavy, hearty winter meals, we particularly look forward to healthy greens. Time to take advantage of the opportunity: young carrots, tender spinach and kohlrabi are as tender as they get, and the asparagus is also ready to shoot up. Welcome heralds of spring that make even the staunchest meat-lovers weak!
The stars of spring cuisine. What makes spring vegetables so unique? Their particularly tender consistency, for example. And their fine flavours: spinach is so soft that it can even be served as a raw salad. Young carrots are sweeter in the spring than any other time of year. And the kohlrabi nearly melts in your mouth – even the leaves. Of course, many vegetable varieties are now available nearly year-round.
But the later varieties are usually more robust – and nowhere near as flavourful or fine. So it's high season for true connoisseurs!
Wonderfully tender kohlrabi, sugar-sweet carrots: you'll only get that in spring.
When it comes to cooking vegetables, the shorter the cooking time, the better. A pressure cooker is ideal here. The vegetables cook at high pressure in an oxygen-free environment. As a result, cooking times are shortened by up to 70%, ensuring that vitamins, minerals and flavours are largely retained. All this makes pressure cooking an extremely gentle cooking method. And because it all goes so fast, your hunger for the tender greens can be satisfied quickly.
Vegetables and vitavit®: a great team.
A smart pressure cooker knows what fresh vegetables need: a cooking method ideally suited to their individual needs. It combines the advantages of a pressure cooker with a pressure-free steam cooking setting. Even highly sensitive vegetables such as tender spinach or asparagus comes into its own. Nutrients, flavours and colours are retained almost completely. And the connoisseur's spoilt palate can lie back and relax...
Fresh vegetables are also very good for you. Because they're so fresh when served, the vitamins hardly have time to dissipate between harvest and cooking.
That's why spring vegetables are such an excellent source of vitamins, minerals and secondary phytochemicals. What's more, like all vegetables, they are low-fat and low-calorie.
They provide plenty of fibre, which helps with both digestion and cholesterol levels. In short: you can eat as many vegetables as you want – there's no such thing as too much! So don't be afraid to dig into vegetable dishes!
- Buy regional vegetables whenever possible – short distances help preserve the environment and conserve vitamins and minerals.
- Buy carrots and radishes with green – it's a sign of freshness.
- Tender vegetables go limp quickly – so you should use them ASAP.
- Organic vegetables aren't necessarily more healthy, but they're better for the environment.
- It has to look fresh to be fresh: wilted leaves and brown stems and roots are taboo!
- The vegetables must be firm and not yield to the touch.
Spring vegetables are very sensitive: after harvesting, they go limp quickly, and they also have special needs during cooking. Their vitamins and minerals are very unforgiving: some dissipate with exposure to air or light, while others are destroyed by long cooking times.
Of course, the easiest way to enjoy vegetables is raw – as crudités or salads with a light dressing from high-quality oil, lemon juice and fresh herbs.