Vegetables

Vegetables form the basis of countless dishes and cuisines around the world. From fresh leafy greens and sturdy cabbages to aromatic onions, colourful fruit vegetables and nutritious legumes, each group has its own flavour, texture and culinary uses.

On this page, you will discover different groups of vegetables and how they are used. Some varieties are ideal for salads and light preparations, while others come into their own in soups, stews, oven dishes or warm side dishes.

Bladgroenten in de keuken

Flavour, preparation and culinary uses

Leafy greens

Leafy greens are used in many different cuisines and are appreciated for their fresh taste and delicate texture. Some varieties are perfect eaten raw in salads, while others come into their own when briefly sautéed, stir-fried or added to warm dishes.

Spinach, Swiss chard and pak choi are often cooked, while arugula, lamb’s lettuce and butterhead lettuce are especially popular in fresh salads. Thanks to their tender leaves and short cooking time, leafy greens are particularly suitable for light and quick preparations.

Read more

Flavour, preparation and culinary uses

Grains and rice

Grains and rice play an important role in many cuisines and often form the base of a meal. They are known for their mild flavour and versatile character, which allows them to pair well with vegetables, meat, fish, herbs and sauces.

Rice is widely used in hot main dishes, side dishes and filled preparations, while grains such as couscous, bulgur, barley and quinoa are also popular in salads and bowls. Because of their neutral taste and firm texture, grains and rice are suitable for both simple and richly layered dishes.

Read more
Koolsoorten

Flavour, preparation and culinary uses

Cabbage varieties

Cabbages are used in many different cuisines and are remarkably versatile. Some varieties are delicious raw in salads, while others are best enjoyed when braised, stir-fried, boiled or roasted.

White cabbage and red cabbage are often used in salads and classic side dishes, while cauliflower, broccoli and Brussels sprouts are usually prepared warm. Thanks to their firm structure, many cabbages are suitable for both quick preparations and slow, hearty winter dishes.

Read more

Smaak, bereiding en culinaire toepassingen

Peulvruchten

Peulvruchten worden in veel keukens gebruikt en staan bekend om hun volle smaak en voedzame karakter. Ze kunnen worden verwerkt in soepen, stoofgerechten, salades en spreads en vormen vaak een stevige basis voor zowel eenvoudige als uitgebreide maaltijden.

Linzen, kikkererwten en bonen worden veel gebruikt in warme gerechten, maar ook koud in salades en purees. Door hun stevige beet en vullende eigenschappen zijn peulvruchten bijzonder geschikt voor gerechten met veel smaak en structuur.
Lees verder
Uienfamilie

Smaak, bereiding en culinaire toepassingen

Uienfamilie

Groenten uit de uienfamilie worden in veel verschillende keukens gebruikt en vormen vaak de smaakbasis van een gerecht. Ze kunnen scherp en pittig zijn wanneer ze rauw worden gegeten, maar worden zachter, zoeter en voller van smaak wanneer ze worden gebakken, gestoofd of geroosterd.

Ui, sjalot, knoflook, prei en lente-ui worden gebruikt in soepen, sauzen, stoofgerechten en talloze warme bereidingen. Door hun aromatische karakter en brede inzetbaarheid zijn groenten uit de uienfamilie onmisbaar in zowel eenvoudige als uitgebreide gerechten.

Lees verder
Vruchtgroenten

Flavor, preparation and culinary uses

Fruit vegetables

Fruit vegetables are used in many different cuisines and are valued for their juicy texture and wide range of uses. Some varieties are delicious raw in salads, while others come into their own when grilled, stewed, stuffed or roasted.

Tomatoes, cucumbers and peppers are often used in fresh and light dishes, while aubergines, courgettes and pumpkin are also popular in warm preparations. Thanks to their varied flavours and textures, fruit vegetables are suitable for both everyday meals and more refined dishes.

Read more
Wortelgroenten in de keuken

Flavor, preparation and culinary uses

Root vegetables

Root vegetables are used in many different cuisines and are known for their full flavor and firm texture. Some varieties are fresh and crisp when eaten raw, while others become softer and sweeter through boiling, stewing or roasting.

Carrot, beetroot and radish are often used in salads and side dishes, while parsnip, celeriac and salsify are more often prepared warm. Thanks to their earthy character and firm bite, root vegetables are particularly well suited to rich, savoury and seasonal dishes.

Discover more