Vegetables Category

Vegetables

Vegetables is a catch-all category that includes many of the edible parts of a plant, like stems, roots, flowers, tubers, and leaves. Some biological fruits that aren't very sweet, like tomatoes, squash, peppers, eggplants, and beans, are considered by cooks to be vegetables.

yam, moist-fleshed sweet potato
yam
Americans use the word "yam" to refer to a sweet, moist, orange-fleshed variety of sweet potato. To everyone else in the world, a yam is what Americans call a tropical yam, a firm tuber with white flesh. Varieties of American "yams" (sweet potatoes) include the garnet yam (pictured at left) and the jewel yam.
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yamaimo, East Asian mountain yam, Japanese mountain yam
yamaimo
This is a sticky yam that the Japanese peel and grate or julienne for salads. It's also fried or used to make soba noodles.
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yard-long bean, asparagus bean, bodi, boonchi, Chinese long bean, dau gok
yard-long bean
These beans usually aren't a yard long--half a yard is more typical. Asians like to cut them into smaller pieces and add them to their stir-fried dishes. You can also boil or steam them like green beans, though they're not as sweet and juicy. They don't store well, so use them within a few days of purchase.
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yau choy, edible rape, flowering edible rape, green choy sum, yao choy
yau choy
Yau choy is more tender and delicately flavored than other Asian cabbages.
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yellow Finn potato, Finnish yellow wax, Yellow Finnish potato
yellow Finn potato
These are great all-purpose potatoes, known for their yellow flesh, creamy texture, and buttery flavor.
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yellow foot mushroom, funnel chanterelle, winter chanterelle
yellow foot mushroom
Though not as flavorful as golden chanterelles, these mushrooms work well in most chanterelle recipes.
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yellow onion, yellow globe onion, yellow storage onion
yellow onion
This is what most cooks reach for when a recipe simply calls for "onion." It's higher in sulfur than the white onion, so it has a more complex flavor. The sulfur, unfortunately, is also what makes you cry when you cut into it. Yellow onions turn a rich brown and become sweeter and milder when cooked. Many people find them too pungent to eat raw.
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yellow squash, crookneck squash, yellow crookneck squash
yellow squash
This category includes yellow straight-neck squash and yellow crookneck squash. They're interchangeable with zucchini.
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yellow wax pepper , Hungarian wax chile pepper, hot Hungarian wax pepper
yellow wax pepper
These are easily confused with milder banana peppers. Sample before using. They are moderately hot.
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Yukon Gold potato
Yukon Gold potato
These are good all-purpose potatoes that have yellow flesh and a rich flavor. They're great for boiling, but they tend to fall apart if over-cooked.
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zucchini, baby marrow, courgette, Italian marrow squash
zucchini
America's most popular summer squash, zucchini can be served raw, sautéed, baked, grilled, and even shredded and baked in a cake. Green zucchini is the most popular, but some grocers also carry a bright yellow variety. There's also a globe-shaped round zucchini that's easy to stuff.
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