In cookery, which vegetable is the basis for 'Soubise Sauce'?
"fish, fowl, eggs and, traditionally, with ""tête de veau"", jellied hare, head cheese, pâté or calves' brains. Sauce ravigote Sauce ravigote is a classic, lightly acidic sauce in French cuisine, which may be prepared either warm or cold. The warm sauce is classically based upon a vegetable or meat broth, or a velouté, with herbs. Current recipes often add Dijon mustard. The cold sauce is based on a vinaigrette. Many other preparations pass under the term ""ravigote"", but in general ravigote sauces are highly seasoned with chopped, sautéed shallots or onion, capers and herbs: ""ravigoté"" connotes ""reinvigorated"", ""freshened up"". It"
"Sayur lodeh Sayur lodeh is a vegetable soup prepared from vegetables in coconut milk popular in Indonesia, but most often associated with Javanese cuisine. Common ingredients are young unripe jackfruit, eggplant, chayote, ""melinjo"" beans and leaves, long beans, green chili pepper, tofu and tempeh, cooked in coconut milk and sometimes enriched with chicken or beef stock. The ""bumbu"" spice mixture includes ground chili pepper (optional, depending on the desired degree of spiciness), shallot, garlic, candlenut, coriander, ""kencur"" powder, turmeric powder (optional), dried shrimp paste, salt and sugar. There are two main variants of sayur lodeh soup based on its colour;"
"Ghormeh sabzi Ghormeh Sabzi () (also spelled as ""Qormeh Sabzi"") is an Iranian herb stew. It is a very popular dish in Iran. ""Ghormeh"" is the Persian language (borrowed from Turkish ""kavırmak"") word for ""stew,"" while ""sabzi"" is the Persian word for herbs. The main ingredients are a mixture of sauteed herbs, consisting mainly of parsley, leeks or green onions, and coriander, seasoned with the key spice of dried fenugreek leaves. The herb mixture has many variations; any dark bitter green can be used, such as kale, mustard greens, turnip greens, etc., although none are part of the original recipe."
"Katsuobushi Shaved ""Katsuobushi"" and dried kelp – ""kombu"" – are the main ingredients of ""dashi"", a broth that forms the basis of many soups (such as miso) and sauces (e.g., ""soba no tsukejiru"") in Japanese cuisine. Katsuobushi's distinct umami taste comes from its high inosinic acid content. Traditionally made ""katsuobushi"", known as ""karebushi"", is deliberately planted with ""Aspergillus glaucus"" fungus in order to reduce moisture. Katsuobushi has also been shown to impart a kokumi flavour. The fish is beheaded, gutted, and filleted, with the fatty belly, which does not lend well to being preserved, trimmed off. The fillets are then"
"this kind of dish is called sayur asin (salty vegetable). Ingredients of asinan sayur has in common with kimchi. Their main ingredients are cabbage, cucumber, and salt. They both have the cabbage salted, but in kimchi the salting process takes longer than the process in asinan. Other ingredients includes bean sprouts, chili, and terasi. There are two main variants: asinan sayur and asinan buah (salted vegetable and salted fruit). Asinan sayur is also called asinan Jakarta or asinan Betawi. However, according to food expert William Wongso, it doesn't guarantee the dish is original from Jakarta. It might be influenced by"
"Tabbouleh Tabbouleh ( ""tabūla""; also tabouleh, tabbouli, tabouli, or taboulah) is a Levantine vegetarian salad made mostly of finely chopped parsley, with tomatoes, mint, onion, bulgur (soaked, not cooked), and seasoned with olive oil, lemon juice, salt and pepper. Some variations add garlic or lettuce, or use couscous instead of bulgur. Tabbouleh is traditionally served as part of a mezze in the Arab world. Its popularity has grown in Western cultures. The Levantine Arabic ""tabbūle"" is derived from the Arabic word ""tābil"", meaning ""seasoning"" or more literally ""dip"". Use of the word in English first appeared in the 1950s. Edible"
"Sosatie Sosatie (pl sosaties) is a traditional South African dish of meat (usually lamb or mutton) cooked on skewers. The term derives from ""sate"" (""skewered meat"") and ""saus"" (spicy sauce). It is of Cape Malay origin, used in Afrikaans, the primary language of the Cape Malays, and the word has gained greater circulation in South Africa. Marinated, cubed meat (usually lamb) is skewered and braaied (barbecued) shish-kebab style. Sosatie recipes vary, but commonly the ingredients can include cubes of lamb, beef, chicken, dried apricots, red onions and mixed peppers. To prepare, mutton chunks are marinated overnight in fried onions, chillies,"
"of kiełbasa and a bit of salt until the meat is almost tender. Instead of meat, a ready broth is also used. Afterwards, diced potatoes and carrots are added and boiled until they are cooked. Tomato paste and spices may be added. In some regions the soup is served with added flour and butter. A lean kapusniak is cooked with roots and fungi. Kapuśniak is served hot, in some regions with sour cream and sprinkled with chopped parsley and dill. Louis de Funès was the protagonist of the French film ""Cabbage Soup"", ""La Soupe aux choux"". Catherine the Great, a"
"Msabbaha Msabbaha (, also romanized musabbaha, literally ""swimming"") is a variation of hummus popular in the Levant. In the Galilee it is also known as ""mashausha"" (). The main difference between msabbaha and hummus is the texture. In contrast with hummus, the chickpeas here remain whole. Like hummus, it is eaten with fresh pita bread. The base of the dish is ""balila"": warm cooked chickpeas in their own water with a little added cumin, chopped parsley and lemon juice. Pine nuts fried in olive oil or ""samneh"" (clarified butter) are sometimes poured over the ""balila"". Other ingredients include tahini and"
"Sauce vierge Sauce vierge (French; in English: literally, ""virgin sauce"") is a French sauce made from olive oil, lemon juice, chopped tomato and chopped basil. Frequently, crushed coriander seed is added, and variations may include the addition of other herbs such as chervil, chives, parsley, etc. The ingredients are combined and allowed to infuse or macerate (depending whether heat is applied or not) in the oil to create the sauce. The sauce is usually served with shellfish, delicately flavoured white-fleshed fish such as cod, sole, etc.; it is sometimes served over pasta. The sauce was popularised in the 1980s by"
"Thieboudienne Thieboudienne or chebu jen (; , phonetic approximations of the Wolof) is a traditional dish from Senegal. It is made from fish, rice and tomato sauce. Other ingredients often include onions, carrots, cabbage, cassava and peanut oil. These ingredients are common in the country. The name of the dish comes from Wolof words meaning ""rice"" (""ceeb"") and ""fish"" (""jën""). The American Southern dish Savannah red rice resembles thieboudienne, suggesting a Creolization of the dish from West Africa to the New World. Other renderings of the name include: ceebu jen, cee bu jen, ceeb u jen, thebouidienne, theibou dienn, thiebou"
"Cabbage soup Cabbage soup may refer to any of the variety of soups based on various cabbages, or on sauerkraut and known under different names in national cuisines. Often it is a vegetable soup. It may be prepared with different ingredients. Vegetarian cabbage soup may use mushroom stock. Another variety is using a fish stock. Traditional cabbage soup is prepared using a pork stock. Cabbage soup is popular in Polish, Slovak and Ukrainian cuisine. It is known as ""kapuśniak"" or ""kwaśnica"" in Polish, ""kapustnica"" in Slovak and ""капусняк"" (""kapusnyak"") in Ukrainian. It is also found in Czech ( or ""zelná"
"Lalab Lalab or lalap is a Sundanese raw vegetable salad served with ""sambal terasi"". It is a popular Sundanese vegetable dish originated from West Java, Indonesia. There are no set rules on what vegetables make into lalab, in practice all edible vegetables can be made as lalab. However, the most common raw vegetables are cucumber, tomato, cabbage, lettuce, lemon basil, ""leunca"" and long beans. While blanched or boiled vegetables include spinach, papaya leaves and chayote. The dressing for this salad usually is ""sambal terasi"" served directly from the stone mortar as a spicy dipping sauce for these assorted raw vegetables."
"depending on the overall cooking time for the dish. Usually the vegetable mixture is onions, carrots, and celery (either common ""pascal celery"" or celeriac), with the traditional ratio being 2:1:1, two parts onion, one part carrot, and one part celery. Mirepoix is the flavour base for a wide variety of Western dishes: stocks, soups, stews and sauces. Similar flavour bases include the Italian ""soffritto"", the Spanish ""sofrito"", ""refogado/sufrito"" (braised onions, garlic and tomato) from Portuguese-speaking nations, the German ""suppengrün"" (leeks, carrots and celeriac), the Polish ""włoszczyzna"" (leeks, carrots, celery root and parsley root), the US Cajun / Creole holy trinity"
"Vegetable soup Vegetable soup is a common soup prepared using vegetables and leaf vegetables as primary ingredients. It dates to ancient history, and is a mass-produced food product in contemporary times. Vegetable soup is prepared using vegetables and leaf vegetables as main ingredients. Some fruits can also be used, such as tomato, squash, and others. Vegetable soup can be prepared as a stock- or cream-based soup. Basic ingredients in addition to vegetables can include beans, tofu, noodles and pasta, vegetable broth or stock, milk, cream, water, olive or vegetable oil, seasonings, salt and pepper, among myriad others. Some vegetable soups"
"ingredients of the salad are eggplant, boiled eggs/hard boiled eggs, tahini, Israeli salad, potato, parsley and amba. Kubba is a dish made of rice/semolina/burghul (cracked wheat), minced onions and finely ground lean beef, lamb or chicken. The best-known variety is a torpedo-shaped fried croquette stuffed with minced beef, chicken or lamb. It was brought to Israel by Jews of Iraqi, Kurdish and Syrian origin. ""Sambusak"" is a semi-circular pocket of dough filled with mashed chickpeas, fried onions and spices. There is another variety filled with meat, fried onions, parsley, spices and pine nuts, which is sometimes mixed with mashed chickpeas"
"composes the main ingredient is typically draped over a garnish. The typical garnish is Asian white radish, ""daikon"", shredded into long thin strands, or single leaves of the shiso (perilla) herb. Sashimi is popularly served with a dipping sauce (soy sauce) and condiments such as wasabi paste, grated fresh ginger, grated fresh garlic, or ponzu for meat sashimi, and such garnishes as shiso and shredded daikon radish. Wasabi paste is sometimes mixed directly into soy sauce as a dipping sauce, which is generally not done when eating sushi. Another way to flavor soy sauce with wasabi is to place the"
"washing when storing since moisture hastens decay. The cabbage provides fiber, vitamins A, C, K and B6, folate, potassium, manganese, thiamin, calcium, iron and magnesium. Savoy can be difficult to grow as it suffers from caterpillars, pigeons and club root disease. It does best in full sun, and is winter-hardy, able to tolerate the cold, frost and snow. Savoy cabbage Savoy cabbage (""Brassica oleracea"" var. ""sabauda"" L. or ""Brassica oleracea"" Savoy Cabbage Group), is a variety of the plant species ""Brassica oleracea"". Savoy cabbage is a winter vegetable and one of several cabbage varieties. It is thought to originate from"
"Kabosu Kabosu (カボス or 臭橙; Binomial name: ""Citrus sphaerocarpa"") is a citrus fruit of an evergreen broad-leaf tree in the Rutaceae family. It is popular in Japan, where its juice is used to improve the taste of many dishes, especially cooked fish, sashimi, and hot pot dishes. Kabosu is a juicy citrus fruit closely related to yuzu. Its juice has the sharpness of lemon, and it is used instead of vinegar in some Japanese dishes. It grows on a flowering shrub or tree with sharp thorns. The fruit is harvested when still green, but if left to ripen it turns"
"varieties. Vegetable soup Vegetable soup is a common soup prepared using vegetables and leaf vegetables as primary ingredients. It dates to ancient history, and is a mass-produced food product in contemporary times. Vegetable soup is prepared using vegetables and leaf vegetables as main ingredients. Some fruits can also be used, such as tomato, squash, and others. Vegetable soup can be prepared as a stock- or cream-based soup. Basic ingredients in addition to vegetables can include beans, tofu, noodles and pasta, vegetable broth or stock, milk, cream, water, olive or vegetable oil, seasonings, salt and pepper, among myriad others. Some vegetable"
"is made with sauerkraut, squeezed to get rid of excess salty brine and similarly tossed with carrots, onions, black pepper, sugar and oil. Any simple salad of that kind, i.e. one made with shredded raw vegetables, is known as a ""surówka"" ( 'raw'). If cabbage is the base ingredient, it is simply called a ""surówka z (kiszonej) kapusty"", or a ""(soured) cabbage salad"". The English name ""coleslaw"" is mainly associated with the mayonnaise-dressed cabbage. In Russia and Ukraine, a salad of fresh shredded cabbage, mixed with carrots, apples, cranberries etc., is traditionally dressed with unrefined sunflower oil. The cabbage can"
"called lablabi. The version in Iraqi cuisine is boiled chickpeas with some lemon juice, mainly eaten during winter as it is served hot. In Turkey, this dish is available too, named Nohut Çorbasi (lit. chickpea soup) which is made of Chickpeas, Biber salçası, Cumin, Garlic, Olive Oil, Olives, Lamb Shank. Lablabi Lablabi or Lablebi (لبلابي) is a Tunisian dish based on chick peas in a thin garlic and cumin-flavoured soup, served over small pieces of stale crusty bread. It is commonly eaten in inexpensive restaurants. Raw or soft-cooked egg is nearly always added to the hot soup mix (thus cooking),"
"Sayur asem Sayur asem or sayur asam is a popular Indonesian vegetable in tamarind soup. Common ingredients are peanuts, young jackfruit, young leaves and unpeeled seeds of ""melinjo"", bilimbi, chayote, long beans, all cooked in tamarind-based soups and sometimes enriched with beef stock. Quite often, the recipe also includes corn. The origin of the dish can be traced to Sundanese people of West Java, Banten and Jakarta region. It is well-known belongs within Sundanese cuisine and Betawi daily diet. Several variations exist including ""sayur asem Jakarta"" (a version from the Betawi people of Jakarta), ""sayur asem kangkung"" (a version which"
"Egusi sauce Egusi soup is a culinary soup prepared with egusi seeds as a primary ingredient. Egusi seeds are the fat- and protein-rich seeds of certain cucurbitaceous (squash, melon, gourd) plants. Egusi soup is common and prevalent across Central Africa, and may be served atop rice, cooked vegetables or grilled meat, such as goat, chicken, beef or fish. It may also be served atop fufu, omelettes and, amala, eba, among other foods. Egusi soup is also consumed in West Africa, sometimes with chicken. It is prepared by grinding egusi seeds, from which a paste is created. soup ingredients may include"
"spicy salads and braises. In the United States, cabbage is used primarily for the production of coleslaw, followed by market use and sauerkraut production. The characteristic flavor of cabbage is caused by glucosinolates, a class of sulfur-containing glucosides. Although found throughout the plant, these compounds are concentrated in the highest quantities in the seeds; lesser quantities are found in young vegetative tissue, and they decrease as the tissue ages. Cooked cabbage is often criticized for its pungent, unpleasant odor and taste. These develop when cabbage is overcooked and hydrogen sulfide gas is produced. Cabbage is a rich source of vitamin"
"Savoy cabbage Savoy cabbage (""Brassica oleracea"" var. ""sabauda"" L. or ""Brassica oleracea"" Savoy Cabbage Group), is a variety of the plant species ""Brassica oleracea"". Savoy cabbage is a winter vegetable and one of several cabbage varieties. It is thought to originate from England and the Netherlands. In the 18th century, it was introduced into Germany as ""Savoyer Kohl"". It is named after the Savoy Region in France. It is known as 'cavolo verza' in Italy. It has crinkled, emerald green leaves. The leaves are crunchy and tender. Known cultivars include 'Savoy King' (in the US), 'Tundra' (green with a firm,"
"Suan cai Suan cai (also called suan tsai and Chinese sauerkraut; literally ""sour vegetable"") is a traditional Chinese pickled Chinese cabbage (napa cabbage), used for a variety of purposes. Suan cai is a unique form of pao cai, due to the ingredients used and the method of production. An alternative name for suan cai is xian cai (hsien tsai; literally ""salted vegetable""). Two distinct types of suan cai are found in China: Production of ""suan cai"" differs from other ""pao cai"" in that the vegetable is compressed. This is accomplished by placing a heavy weight such as a large rock"
"sour flavor. Sayur asem Sayur asem or sayur asam is a popular Indonesian vegetable in tamarind soup. Common ingredients are peanuts, young jackfruit, young leaves and unpeeled seeds of ""melinjo"", bilimbi, chayote, long beans, all cooked in tamarind-based soups and sometimes enriched with beef stock. Quite often, the recipe also includes corn. The origin of the dish can be traced to Sundanese people of West Java, Banten and Jakarta region. It is well-known belongs within Sundanese cuisine and Betawi daily diet. Several variations exist including ""sayur asem Jakarta"" (a version from the Betawi people of Jakarta), ""sayur asem kangkung"" (a"
"Kosambari Kosambari or koshambari is a typical south Indian salad made from pulses (split legumes) and seasoned with mustard seeds. The pulses generally used are split bengal gram (kadale bele in Kannada) and split Green gram (Hesaru bele in Kannada). These salads are sometimes eaten as snacks, but usually as a part of full course meal in Udupi cuisine. Generally kosambari is made of green gram, grated coconut, coriander and chili. Optionally grated carrot or finely cut cucumber can be mixed.Oil, mustard, curry leaves, asafoetida for seasoning. Soak green gram for two hours. Grate coconut and carrot. Finely cut cucumber"
"Wasabi Wasabi (; ""Eutrema japonicum"" or ""Wasabia japonica"") or Japanese horseradish is a plant of the Brassicaceae family, which also includes horseradish and mustard in other genera. A paste made from its ground rhizomes is used as a pungent condiment for sushi and other foods. It is similar in taste to hot mustard or horseradish rather than chili peppers in that it stimulates the nose more than the tongue. The plant grows naturally along stream beds in mountain river valleys in Japan. The two main cultivars in the marketplace are ""E. japonicum"" 'Daruma' and 'Mazuma', but there are many others."
"Cabbage stew Cabbage stew is a stew prepared using cabbage as a primary ingredient. Basic preparations of the dish use cabbage, various vegetables such as onion, carrot and celery, and vegetable stock. Additional ingredients can include meats such as pork, sausage and beef, potatoes, noodles, diced apples, apple juice, chicken broth, herbs and spices, salt and pepper. Bigos is a dish in Polish cuisine of finely chopped meat of various kinds stewed with sauerkraut and shredded fresh cabbage. The dish is also traditional for Belarusian, Ukrainian and Lithuanian cuisine. Kapuska is a traditional cabbage stew in Turkish cuisine. Its name"
"discretion, even when there is wasabi already in the dish. Sushi Sushi is traditionally made with medium-grain white rice, though it can be prepared with brown rice. It is often prepared with seafood, such as calamari, eel, or imitation crab meat. Many others are vegetarian. Sushi is often served with pickled ginger (gari), wasabi, and soy sauce. Daikon radish is popular as a garnish. Sushi is sometimes confused with ""sashimi"", a related Japanese dish consisting of thinly sliced raw fish, or occasionally meat, and an optional serving of rice. Sushi originates in a Southeast Asian dish, known today as ""narezushi"""
"food in America. Tabbouleh Tabbouleh ( ""tabūla""; also tabouleh, tabbouli, tabouli, or taboulah) is a Levantine vegetarian salad made mostly of finely chopped parsley, with tomatoes, mint, onion, bulgur (soaked, not cooked), and seasoned with olive oil, lemon juice, salt and pepper. Some variations add garlic or lettuce, or use couscous instead of bulgur. Tabbouleh is traditionally served as part of a mezze in the Arab world. Its popularity has grown in Western cultures. The Levantine Arabic ""tabbūle"" is derived from the Arabic word ""tābil"", meaning ""seasoning"" or more literally ""dip"". Use of the word in English first appeared in"