Keep in mind forgotten vegetables

Forgotten vegetables, Kézako?

Rutabaga, parsnips, Jerusalem artichoke, Potimarron, Chervis, Conoude, Hélianti, Scorsonère ... These names of another age as charming as enigmatic are as many kinds of old vegetables. Also called forgotten vegetables, these are cultivated species dozens, sometimes even hundreds or even thousands of years, which have completely fallen into oblivion since. Many factors explain this phenomenon: the lack of productivity of species, the difficulty of cultivating them on a large scale and maintaining them, a reputation difficult to carry for some (Jerusalem artichokes and rutabagas counted among the rare vegetables available during the last World War) ...

More present than ever

Despite all these obstacles, forgotten vegetables make their comeback on our plates. Several reasons are originally. First food trends are evolving. Today, eating good, healthy, and original becomes a habit in most of our homes. However, forgotten vegetables are completely part of this framework. Likewise, the return to authenticity, vintage is very present. In the decoration, the reissues of products that have been very successful in the past are all the rage. The same goes for food. Finally, the great chefs who are in cooking what haute couture stylists are in fashion, promote forgotten vegetables by putting them in the spotlight in many of their recipes. And if the great chefs do, it is above all because it is good! The slightly sweet taste of the sweet potato, for example, enchants the taste buds while the pronounced flavor of Rutabaga awakens them. 

Now discover our recipes with forgotten vegetables.

• Jerusalem artichoke
• Watercress soup
• Sweet potato puree