Legumes are the seed of the plant surrounded by a protective seed coat and include beans and peas. Legumes are known for their high protein values and are often used as an alternative for animal sources of protein. In order to be edible, legumes must always be cooked to soften the starch and cell walls.
Basic techniques: blanching, roasting, stir-frying, drying, gratineeing, puréeing, infusing, marinating, deep-frying, ice cream, mousse.
Taste combinations: asparagus, beef, dill, artichoke, lamb, mint, potato, prosciutto, white fish, rosemary, pork, fatty fish, hard cheese, egg, bacon.