THE VIRGINIAN-PILOT
Copyright (c) 1997, Landmark Communications, Inc.
DATE: Wednesday, January 29, 1997 TAG: 9701250103
SECTION: FLAVOR PAGE: F1 EDITION: FINAL
SOURCE: By BETTY DOUGLASS, SPECIAL TO FLAVOR
LENGTH: 38 lines
THIS VEGETABLE is either an instant favorite with its pleasantly bitter taste or instantly disliked. Rape, also known as broccoli raap or rapini, is a cross between a cabbage and a turnip.
With its thin, branching stems and narrow, dark green leaves, rape might go unrecognized in the market. It is, in fact, a member of the broccoli family, but it is a non-heading variety. Rape can be eaten raw or cooked.
Selection and storage: Look for long, thin, green stalks with crisp, dark leaves. The buds should be tightly closed and dark green, but a few yellow flowers are acceptable. Avoid stems that are limp or have faded yellow leaves. You should be able to find it in the markets now through the spring.
Rape is not as hardy as broccoli and should be eaten as fresh as possible. If you cannot prepare it the day you buy it, store it, unwashed, wrapped in paper towels in a plastic bag or a perforated vegetable bag, and use it within two days.
Preparation: Cut off the lower stem ends and remove any larger, tough leaves, or any that show signs of yellow. The stems and tops can be cooked whole or can be cut up or chopped.
Nutritional information: Rape is low in calories, about 40 per cup. It is an excellent source of vitamins A and C and a good source of potassium, calcium and iron. MEMO: Betty Douglass is a free-lance food writer in Portsmouth.
RECIPE ON PAGE F3 ILLUSTRATION: [Color Photo]
MOTOYA NAKAMURA
The Virginian-Pilot
Broccoli Raab