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The return of « ancient vegetables »
France
Monday 10 May 2010
Mr. Cabaret Luc, The Domaine du Sacré Cœur’s owner shows one of the countless uses of the Pardailhan Turnip: sorbet.
Like in clothing and music, certain fruits and vegetables have a tendency of going in and out of style. For the past few years, certain vegetables who have been forgotten since the second world war (crosnes, yams) but are now finding their way back onto supermarket shelves.
Mr. Cabaret Luc, The Domaine du Sacré Cœur’s owner has decided to follow that trend and to take advantage of the MEDFEL to put the light back onto another forgotten vegetable : the Pardailhan Turnip.
The Pardailhan turnip is a black turnip who finds its origin in the calcium and argile-rich plateau of Pardailhan (Herault, France). Planted and grown the old fashion way, this hand picked turnip is characterised by its black and hairy skin. Sweet, tender, and delicate, it has a flavor that reminds you of chesnuts, pinion pine, and almost has a bit if truffle flavor.
Rich in vitamin C and E, this forgotten vegetable has become a delicacy and its return is bringing a smile on many french chefs.
For more information, visit www.navet-du-pardailhan.com or www.domainedusacrecoeur.com . You may also contact the Domaine du Sacré Cœur by phone : +33 4 67 38 17 97.
