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Choux
Peler et couper en
lamelles (3 mm
d'épaisseur). Enlever le
cœur.
Dur
6-14
Choux de Bruxelles
Couper les tiges en deux.
Craquant
8-30
Chou-fleur
Faire bouillir jusqu'à ce
qu'il devienne tendre.
Dur
6-16
Pommes de terre
Couper, faire bouillir de 8
à 10 mm
Craquant
8-30
Oignon
Couper en fines rondelles.
Craquant
8-14
Carotte
Faire bouillir jusqu'au
ramollissement, couper en
morceaux ou en rondelles.
Craquant
8-14
Concombre
Peler et couper en
rondelles (12 mm
d'épaisseur)
Dur
6-18
Poivron
Couper en lamelles ou en
rondelles (6 mm
d'épaisseur). Enlever le
cœur
Craquant
4-14
Poivre
Aucune intervention
nécessaire.
Dur
8-14
Persil
Disposer les feuilles entre
les sections.
Craquant
2-10
Tomate
Peler et couper en
morceaux ou en rondelles.
Dur
8-24
Rhubarbe
La peler et la découper en
morceaux (3 mm
d’épaisseur)
Perte
d’humidité du
légume
8-38
Betterave
Faire bouillir, laisser
refroidir, couper les deux
extrémités. Couper en
lamelles
Craquant
8-26
Céleris
Couper en morceaux (6
mm d'épaisseur)
Craquant
6-14
Oignon de printemps
Couper en petits
morceaux
Craquant
6-10
Asperge
Couper en morceaux (2,5
mm d'épaisseur)
Craquant
6-14
Ail
Enlever la pelure et
couper en morceaux
Craquant
6-16
Epinards
Faire bouillir jusqu’à
ramollissement
Craquant
6-16
Champignons
Sélectionner des
champignons avec un
chapeau rentrant, couper
en morceaux ou sécher en
entier.
Dur et
craquant
3-10
29


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