European Stars And Stripes (Newspaper) - September 30, 1987, Darmstadt, Hesse                                By Marynett consumer editor any coi of. Glow up with an aversion Lur Vego Lamos they shudder at childhood memories of the same overcooked Tare  by admonish cols such As cat your pens and carrots and spinach is Good for you " those Days Wilh now emphasis on healthy diets and trim figures vegetables Are  ii you be had a built in Hale a could be you arc overlooking the a iely now available and the Many possibilities of or Paraf Ion tha air Force commissary at Rhein main a Germany offers a far from prosaic selection. Here you can find Chicory okra different varieties of radish All sorts of greens including Kate Mustard greens and collard Kohlrabi fennel celeriac horseradish and Ginger tool Snow peas. And chinese and Savoy cabbage not Alt Small air Foice and army commissaries permanently Stock such a selection but if a certain item is available at the local european terminal produce Market they can order it for you on request. There Are european produce shops too that specialize in the unusual. So Brave. L you Don t know what to do with that funny looking Ihrig sitting there in the bin ask. The produce people can Tell you or Hal person standing next to you. Who has ust popped it into har Basket you la know you to broken out o the mundane when the woman is the Cash Register can l Lind the Price because she in t sure whal you have handed her. Celeriac looks like celery but Only the bulb Type Root 01 the Plant is edible. Once picked the stalk and leaves should be trimmed and the vegetable stored in a Cool humid place ideally in the refrigerator. Cul up celeriac makes a Good addition to soups or stews when cooked alone a few drops of vinegar or Lemon juice added to the water will preserve the Clear White color of the Root. Uncooked celeriac is frequently used in Germany Foi a salad. The peeled Root is Cut into Ihlen Julienne strips marinated in French dressing then drained and the excess moisture squeezed out. Finally it is mixed with Mayonnaise and served on a bed of Crisp lettuce. Celeriac Hollan Daise 2 celeriac bulbs Lisp sett 1 Large Bay Leaf 1 Small Clove garlic let whole chive finely chopped trim the lops irom he celeriac. Wash Well Peel each arid Cut into wedge shaped slices of medium size and thickness. Place in a Saucepan add boiling water to barely cover. Add Salt Bay Loal and garlic. Cover and boil steadily until pie Ceable about 15 minutes. Do not overcook Drain Well and Transfer to a heated vegetable dish. Cover Wilh Hodan Daise sauce dust with finely chopped chives and serve. Hollan Daise sauce i cup butter 2 egg Yolks 1 tsp vinegar or Lemon juice it cup boiling water Salt and while Pepper to taste Divide the by her into three parts. Put the first part in of 01 a double boiler with the egg lofts and vinegar or Lemon juice. Stir Wilh a wire whisk until the butter is melted. Add the second part of the Butler and As the mixture thickens the third part. When the Butler has melted and the whole is Well mixed gradually add the boiling Wales. Continuing to whisk constantly. Cook in a double boiler Over hot not boiling water iof a minute or two longer then season Wilh the sail and Pepper. Should the mixture curdle beat in another two Tablespoons of boiling water or better still two Tablespoons of heavy Sweet Cream. Known a Chicory in european markets this vegetable is called belgian or French endive in the United states. It is grown underground to deprive it of sunlight and thereby preserve ils while color. Ii can be served either raw As a salad cooked and lopped with a Butler or cheese sauce slotted or used As an ingredient in meal and vegetable dishes. To add to lha nomenclature confusion those Small purple Heads of lettuce seen in european produce markets known by the italian name radicchio translate As wild or red Chicory. By any Namo they add color to a salad Chicory a or Aith fib. Chicory 2 tbsp butter Pinch of Salt juice Olvi Lemon 6 tap water two and Ivash the Chicory leaving it in water Lor is Short a Lime As possible place in a Saucepan with the butter season Wilh sail add the Lemon Xieo and a ice cover and bring to a both then lower heat and simmer for 45 Dinulos Sprinkle Wilh graded cheese ant melted Billr arid Brown in hip oven chinese cabbage looks like a Cross Between Romano and Swiss Chard ii tastes like faintly bitter cabbage its loaves air very Lender and Crisp and the Heads Aro usually blanched before being marketed it May be used in any Way suited to cabbage in salad Wilh French or Cream dressing in Mayonnaise or tropical Ginger Plant is a Hughl Reddish Brown Knobby tuber thai has been used since ancient Lime of Medicina and As a tangy Flavouring ii should be fresh and firm when purchased and stored in an air tight Container in a coot dry place. If not to be used immediately. Ii can be Frozen to preserve its pungent flavor. 11 does not need to to peeled and can be grated sliced shredded or mashed and used As an ingredient in stir tried foods marinades pickles breads cookies and fruit salads. The Small sprouts at he sides of he tuber have a More delicate flavor than the Root itself and can be grated and used in the same Way one Tablespoon of a vegetable variety cooked that is boiled baked scalloped or tried. Here is a Way to prepare it with Lamb and other vegetables fennel should be purchased Wilh Green Lern like leaves and a Clear White stalk. The bulb should be medium sized and firm. A preferred ingredient in Many Rifle real ethnic foods particularly italian and Middle Eastern cuisine sit has a distinctive Anise or Licorie Aroma and flavor. To store remove the Tough outer stalks Wash and refrigerate. The bulbs end inside stalks can be Ealen raw. Steamed baked sauteed or braised. Fenics is a tasty addition to soups and salads. Fennel augrat1n 4 fennel bulbs 2 tap butter i in. Mild cheese sail and Pepper Wash scrape and Cut bulb and stalk in Ona Inch slices. Cook covered in a Small amount of boiling salted water 15 to 20 minutes until us tender place in a buttered ovenware dish Sprinkle Wilh grated cheese season Wilh Salt and Pepper cover with melted butter and Brown in oven. Funnel salad remove Tough outer leaves and Green tops slice wafer thin. Cover with Olive Oil and a sprinkling of Lemon juice. Season with sail and Pepper to taste. Lei stand one or two hours and serve As an hours d oeuvre. Greens have been a favorite Lood throughout history. The ancient greeks and romans enjoyed Many of the same we eat today. The different types can please the preferences of All customers from those who enjoy the Strong Zesty flavor 01 Kaie and Mustard greens to Hose who prefer the Milder Havers of spinach and escarole. Many greens can be used interchangeably in recipes. The trick to serving Good greens is very Quick cooking covered in a minimum of water soda should not be added during cooking because it destroys Vitamin c and makes greens Mushy. To maintain maximum freshness and conserve nutrients greens should be stored in a cold humid location. If properly stored most greens will stay fresh Lor two or three weeks. Large thick leafed co Fard greens Are often served boiled with Salt pork and sprinkled with Tomon juice or vinegar creamed kale 2 Iba. Isle 2 tbsp Bacon fat 3 tbsp butter 3tbptlour 1 cup milk 1 cup grated mild yellow cheese 1 tsp Salt Pinch Pepper 1 tbsp crumbled cooked Bacon chop kale medium line mix with Bacon fat. Mell duller in Saucepan remove from heat and Star in Lour gradually adorn Frk and Coli stirring constantly until thickened add cheese sail and Pepper sir until cheese is melted blend with kale. Sprinkle with Bacon Ginger Root the underground Stem or Root of the freshly ground Ginger Root equals one eighth Teaspoon of ground dry Ginger Portano Ginger Root i in. Pork 4 ounces Ginger Root 1 tap Tugar 2 tbsp water 1 onion sliced 3 top soy sauce 1 tap Cornflour 2 tbsp Oil slice the pork thinly and smear Wilh the dry Cornflour. Then soak in the soy sauce for a few minutes. Heat a trying pan and add the Oil. Saute the pork and onion together until the onion is Golden Brown. Then add the Ginger Root finely sliced the sugar and the water Cook for two minutes More and serve. Horseradish Root should be firm Wilh no decay soil spots or shr Veling ii should to stored in a Cool dry place. Wrapped in plastic it will keep in the refrigerator As Long As three months. Freshly grated horseradish can be served Wilh cooked Beel corned Bee or Ham. Horseradish cocktail sauce i cup heavy Cream i tsp Salt Cayenne Pepper Nutmeg 3 tbsp horseradish freshly grated 1 tap prepared Mustard 1 top Worcestershire sauce 1 tbsp Tomato paste whip the Cream until Slit. Season Wilh the Salt and Lew grains each of the Cayenne Pepper and Nutmeg. Stir in the fre Fify grated horseradish the Mustard Worcestershire sauce and Tomalo paste. Chill before serving. This sauce is appropriate for almost any kind shellfish and should be enough for six cocktails. Kohlrabi is a Green or purple Leafy vegetable. The name is derived from the German words Kohl meaning Al cabbage and raw meaning turnip. Though a Lype of cabbage it does not have tightly packed leaves forming a head. Instead. The Stem o the Kohlrabi is thickened just above the ground and resembles a Bulc the eaves extend from the Stem and look like turnip greens the most flavorful Are the Young plants with o Stem bub of two to three inches in diameter and leave thai Are Crisp and Tresh looking Kohlrabi should be stored in the crisper drawer of i refrigerator. The bulb and Leafy lops should be stored separately. All parts of the Plant can be eaten raw or cooked the bulb can be marinated for use in salads