Subterranean and edible part of some vegetable crops, root vegetables are in fashion once again. But, do you know all their secrets?
It used to be renowned for its medicinal properties (dental pain soother, cure for melancholia...) and not its taste. Hazelnutty celeriac only became a recurrent vegetable in our kitchen in the 19th century. As good raw as it is cooked, it is delicious in remoulade with a spicy mayonnaise – find it in Bonduelle tubs to curb your cravings
Eaten a lot during the Second World War, this root vegetable has a very strong artichoke-like taste. It is the… Jerusalem artichoke! A rustic-looking dented vegetable with a thin flesh, the Jerusalem artichoke is remembered for its artichoke-like flavour. It is delicious when steamed, mashed or in the oven.
Wonderful carrot! Vegetable with the easiest life, it is available at Bonduelle either grated, frozen or canned. It has had its orange colour since...The Renaissance. Carrots were known during the antiquity in either white, yellow or purple. The more flavourful and less fibrous orange kind only appeared in 16th century Holland because of selections.
An essential of Lebanese mezze, the crunchy and tangy pickles of this rustic vegetable have a vivid and appetizing pink. They are prepared with large quantities of...turnips! In Lebanon, pink turnips are the equivalent of cornichons in France. Marinated in vinegar or fermented in brine, they owe their colour to beetroots present in small quantities.