Our recipes Forgotten vegetables

One of the most commonly used forgotten vegetables in French recipes is leeks. Leeks are a staple in many French soups and stews, and they add a delicate sweetness and subtle onion flavor to these dishes. They are also a great addition to quiches, frittatas, and gratins, providing a subtle sweetness and soft texture.
Another beloved vegetable in French cuisine is the turnip. Turnips are often used in hearty stews and braises, and they add a unique, slightly bitter flavor that pairs well with rich meats like beef or pork. They are also a great addition to roasted vegetable dishes, providing a nice crunch and subtle sweetness.
Artichokes are another French favorite, often used in salads, appetizers, and as a side dish. They add a unique texture and a slightly bitter flavor to dishes, and they are also loaded with vitamins and minerals. They are also a great addition to pasta dishes, adding a nice crunch and flavor.
The French also love to use different types of mushrooms in their dishes, and they are often used in soups, stews, and risottos. They add a rich, earthy flavor and a meaty texture to dishes, and they are also a good source of antioxidants and vitamins.
Finally, the French use a lot of root vegetables in their dishes, such as carrots, parsnips, and celery root. These vegetables are often used in soups, stews, and roasted dishes, and they add a nice sweetness and a unique texture to dishes.
Chinese Crosnes
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Tuberous-rooted Chervil Salad
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