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Those who love cooking and enjoy discovering “new” flavors have probably already noticed the trend: forgotten vegetables are back in our pans! Some of them have been well and truly emerged from oblivion; others have more trouble making their comeback.

Veggies that have managed their return

Mainly winter vegetables are making their comeback. Most of them are delicious when prepared mashed. You can also grill or cook them on the stove to keep them al dente. Or why not make fries? Here are some tasty examples.

Parsnip: It has a sweet flavor and its whiteness reminds us of potato flesh. Parsnip is tender like turnips but doesn’t have its bitterness. It is delicious when prepared mashed with potatoes. You can grate it in a salad, or prepare soup with it. Looking for something more original? Bake them as french fries!

Rutabaga: A vegetable that will please vegetarians! You can easily add it to any recipe without meat, like in a bulgur of vegetables. You want to convince your children too? Cut the rutabaga into thin slices and cook it in a pan. Your kitchen will quickly smell like pancakes and they will want to taste this mysterious vegetable!

Horseradish: It’s like a huge radish! To prepare: peel it and remove the green parts and the center. It can be enjoyed grated with a bit of lemon juice or vinegar. Horseradish is mainly used to spice things up a little. You can put it in your sauces, dressings or butter. It’s a good alternative for mustard.

http://home.howstuffworks.com/parsnip.htm

 

http://www.theguardian.com/lifeandstyle/2013

 

Veggies that we still forget about

Parsnip, rutabaga and horseradish… You can hardly call them “forgotten vegetables” anymore. They can be found quite easily on a restaurant menu or in supermarkets.  But there still are other veggies whose names don’t sound very familiar…

Tuberous Parsley: This is a root… with a parsley taste! It is delicious in soups; accompanied by chopped chicken dumplings (this is the perfect recipe to discover the flavor of this root). Tuberous parsley is also very tasty in a fresh salad with a sweet dressing and some nuts.

Jerusalem artichoke: It tastes a bit like pear, and the texture is similar too. You can cook it as potatoes and serve it mashed.

Evening Primrose: The roots of this flower are edible and taste a little like meat. The interior is even slightly pink. Treat the veggie like meat: slice and grill in to add to your winter soup as if it was bacon. Or add some slices to your salad, as if it was Parma ham.

http://www.transit-lt.com/eng/Production/

http://www.bbcgoodfood.com/glossary/jerusalem-artichoke

http://the3foragers.blogspot.be/2011/04/foraging-report-4242011-and-ramps-rant.html

 

 

Good luck with your culinary discovery!

3 Comments

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  3. Martins from Delhaize Group says

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    May 21, 2014 at 10:11 am

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