GROUP 2

DIFFERENT WAYS OF
COOKING VEGETABLES
IN EUROPEAN COUNTRIES
Cooking method in Europe are as diverse as the
continent itself, with each country having its own
unique culinary traditions.
FRANCE
- In french cuisine, vegetables are prepared in variety of
ways to bring out their unique flavors and textures.
 Here are some common methods

ROASTING

Roasting vegetables in the oven caramelize their natural sugars,

resulting in a sweet, rich flavor.
Root vegetables like potatoes, carrots and beets are often
prepared this way.
 BRAISING

This slow-cooking method involves simmering vegetables

in a small amount of liquid. It's often used for tougher
vegetables like leek and fennel.
SAUTĒING

Vegetables are often saitēed in butter

or oil, often with the addition of
garlic or shallots.
These are some most commonly used
vegetables in French Cuisine

1.POTATOES
2.TOMATOES
3.LEEKS
4.EGGPLANT
5.ONIONS
RATATOUILLE
CONFIT BYALDI
CROÛTE AUX
MORILLES
 SIMILARITIES & DIFFERENCES OF
RATATOUILLE, CONFIT BYALDI, AND
CROÛTE AUX MORILLES
Ratatouille, Confit Byaldi, and Croûte aux Morilles share similar
ingredients, but they different in preparation techniques.
Ratatouille is a stew of sautēed simmered vegetables, while confit
byaldi involves thinly sliced and arranged vegetables that are
slow- roasted.
Croûte aux Morilles on other hand is a dish that highlights the
deliciousness of morel mushrooms.

Source: TasteAtlas
SPAIN
-In Spain, there are several cooking methods used to prepare
vegetables.Here ate some popular methods:
 GRILLING

Grilling vegetables is a common practice in Spain,

specially during the warmer months.
 SAUTĒING

This method involves cooking vegetables in

in a pan with a small amount of olive oil
or butter ober medium high heat.
BOILING

Boiling is often used to cook vegetables

that will be used in soup, stew's or as a side
dish.
These are some commonly used
vegetables in Spain

1. Tomatoes
2. Peppers.
3. Garlic.
4. Eggplant
5. Potatoes
PATATAS A LO POBRE
ESCALIVADA
PISTO
SIMILARITIES AND DIFFERENCES OF
PATATAS A LO POBRE, ESCALIVADA,
AND PISTO
 These dishes share some similarities
in terms of Mediterranean influence and
the focus of vegetables.
They difference in terms of ingredients, cooking
techniques
and origins.
ITALY
In italy, vegetables are treated with great
respect and often the star of many dishes .
Here are some popular ways of cooking vegetables
in italy.
STEAMING

-Steaming is a gentle and healthy methods of

cooking vegetables in Italian cuisine.
BOILING

Boiling is often used for vegetables that

will be used is soups, stew or pasta dishes.
 BRAISING

Braising is a slow cooking methods that involves

cooking vegetables in a flavorful liquid
such as wine.
CAPONATA
PARMIGIANA
INSALATA CAPRESE
 SIMILARITIES AND DIFFERENCES OF
CAPONATA,
PARMIGIANA, AND INSALATA CAPRESE
 All these three dishes showcase the use of
vegetables in Italian cuisine.
They different in terms of ingriedients, cooking
techniquesand regional origins.
GREEC
InE
Greece vegetables are cooked using varios methods to
being out there flavors and create delicious dishes.

Here are some common methods of cooking

vegetables in Greece:
FRYING

Vegetables like eggplant, zucchini,and

peppers are often sliced and fried
until golden brown.
 SAUTĒING

Sautēing involves cooking vegetables in

a small amount of oil or butter over
medium high heat.
 SIMMERING

Simmering is a gentle cooking method where

vegetables are cooked in a liquid, such as broth or
tomato sauce, over low heat.
Most commonly used vegetables in
Greece

1. Eggplant
2. Tomato
3. Peppers
4. Beans
BRIAM
SPANAKORIZO
FASOLAKIA
SIMILARITIES AND DIFFERENCES OF
BRIAM, SPANAKORIZO,
AND FASOLAKIA
 All these three vegetables dishes is all
cooked with olive oil, and they also incomporate
herbs and spices for flavors.
But they all have an different ingredients.
THANK YOU!!!