Green capsicum...
I just love it. It is, I think, the one vegetable I could just eat and eat and never get sick of it. Raw, roasted, char-grilled. In a salad, on a pizza, in long strips with dip. Cut in half and piled with cous-cous. The options are limitless.
I've strayed to yellow capsicum once or twice - meh, I could take it or leave it. It's nice, but just looks underripe to me.
I've had the red. It's good to have variety, sure. But I always go back to green.
What's your favourite vegie? (And how do you cook it?)
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6 comments:
Why the love of green? I thought it may be better to go with the red so you don't get it confused with any of your body parts.... :P
Hmm, I love Asian vegies; Bok Choy, Pak Choy, any of those really. Best way to eat? Stir fry with a little bit of butter. Nothing else. And have with potato wedges with herbs and seasoning and a great piece of fish. MMMM MMMM MMM!
I love red capsicum. Is it not true that a red capsicum has more vitamin c than an orange? I dont know if this is true but I love them. I bet you green and yellow dont have as much as red
firstly EWWWWW.... Capsicum... blergh
ok now i have that out of my system i would have to say my favourite veg is Broccoli i just love it, especially steamed with a light cream sauce mmmm
Very funny, Cassie!
I don't know why I go for green - I think it's a little bit crispier that the red. Could be my imagination, though.
I'm not sure about the relative vitamin content. And, to be honest, it's just so tasty that I don't care! (I suppose, technically, it is healthy - but don't ruin my food fantasy.)
Brocolli...? I'm glad, for it's sake, that someone likes it. And Jess, I'm happy to trade you your capsicum for my brocolli any day of the week! :)
The green peppers have less phenolics than the other colours. Lower beta carotene levels as well. Neither of which means anything.
Brussel sprouts are the best vegetable. Braised in bacon fat. Then wrapped in bacon.
Green capsicum is just a red one that isn't ripe yet. Red definitely has more capsicain (the good, tasty bit) not sure about vitamin C.
Have no idea where the yellow ones come in, suspect they are a bred-for variety.
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