In the culinary world, trends and preferences often change. We’ve seen a shine on kale, quinoa, and avocado; while other vegetables, particularly root ones, have been left in the shade. But these forgotten vegetables, like Jerusalem artichoke, are not only packed with nutrients but also offer a delicious twist to your classic dishes. Today, we’re digging into the world of root vegetables, exploring their rich tastes, and sharing some fantastic French-inspired recipes to bring these neglected stars back to your plate.
In the past, root vegetables were a staple in many diets. They were easy to grow, store, and cooked into hearty dishes that fed the community. But somewhere along the way, they fell out of favor. Nowadays, vegetables like Jerusalem artichoke, salsify, or rutabaga are often overlooked, replaced by more popular choices like potatoes or carrots. But it’s time to give these forgotten vegetables a second chance.
Jerusalem artichoke, for example, is a root vegetable that bears a striking resemblance to ginger. With a sweet and nutty taste, it can be a fantastic addition to your cooking repertoire.
Despite its name, the Jerusalem artichoke has no relation to Jerusalem, and it isn’t an artichoke. It’s a type of sunflower with a lumpy, brown-skinned tuber that often resembles a ginger root. The white flesh inside is crisp, a bit sweet, and nutty, similar to a water chestnut. It earned its name from the Italian word ‘girasole,’ meaning sunflower.
Cooked Jerusalem artichoke has a creamy texture and a sweet taste similar to artichoke hearts. It’s a versatile vegetable that can be roasted, sautéed, boiled, or even eaten raw in salads.
The French have a way with food that seems to bring out the best in every ingredient. When it comes to forgotten vegetables like the Jerusalem artichoke, they have some classic recipes that expertly highlight its unique taste and texture.
One such is the traditional Jerusalem artichoke soup, a staple in French cuisine during the cold months. This dish is cooked with a few simple ingredients to let the sweet, nutty flavor of the Jerusalem artichoke shine. Another classic French recipe is Jerusalem artichokes sautéed with garlic and parsley, a side dish that pairs well with meat or fish.
Root vegetables provide an excellent opportunity for reducing food waste. Often, we discard parts of the plant that are perfectly edible and nutritious, such as the leaves or stems. For instance, beetroot leaves can be cooked like spinach, and the tough outer layers of leeks can be boiled to make stock.
The same applies to the Jerusalem artichoke. While we usually focus on the root, Jerusalem artichoke leaves are also edible. They can be used in salads or lightly cooked, similar to spinach.
Cooking with forgotten vegetables offers a new culinary adventure. It’s about rediscovering old tastes and learning new recipes. But, more importantly, it’s about creating a community around food. Sharing your experiences, successes, and failures in cooking these less popular vegetables can be a great way to engage with your fellow food enthusiasts.
Through community interaction, you can expand your knowledge and understanding of food. You learn not only how to cook these forgotten vegetables but also their history, their nutritional values, and how to grow them yourself if you’re that way inclined.
Now it’s time to invite these forgotten vegetables back into your kitchen, your diet, and your conversations. Happy cooking!
Besides Jerusalem artichoke, there are several other forgotten vegetables that deserve a comeback. One such example is the salsify, a root vegetable native to southern Europe and northern Africa. The salsify, also known as the oyster plant due to its oyster-like flavor when cooked, was a favorite in Victorian times. Despite it being less popular now, it is still a staple in many European cuisines.
The cerfeuil tubereux, or tuberous chervil, is another forgotten vegetable. Native to South America, it was brought to Europe long time ago but has since faded from popularity. It has a sweet taste, somewhat akin to a mix of chestnut and potato, which makes it a unique addition to a variety of dishes.
In the United States, the rutabaga or swede is another significant but overlooked root vegetable. With a sweet, nutty flavor, it pairs well in dishes with robust flavors, such as soups, stews or as a side dish.
Forgotten vegetables, once the cornerstone of our diets, offer a wealth of flavors, textures, and nutritional benefits. It’s high time we rediscover these culinary treasures and bring them back to our plates.
In the quest to reduce food waste and support biodiversity, the adoption of forgotten vegetables plays a pivotal role. When we diversify our diets, we’re not only treating our taste buds to a diverse range of flavors but also promoting the growth of different plant species. This in turn supports the local ecosystem and encourages variety in agricultural practices.
The rise in popularity of vegan and vegetarian diets has already spurred a renewed interest in these overlooked vegetables. The versatility of root vegetables makes them an excellent choice for a variety of dishes, whether as a hearty vegetable soup, a vibrant side dish or a main course in themselves.
Moreover, given their robust nature and long storage life, root vegetables like Jerusalem artichokes, salsify, cerfeuil tubereux, or rutabaga, provide a sustainable option for seasonal eating, reducing our reliance on imported goods and decreasing our carbon footprint.
Today, we’ve journeyed together into the world of forgotten vegetables, rediscovering their tastes and exploring their potential in our kitchen. We’ve also understood the importance of these vegetables in reducing food waste and supporting biodiversity.
While it might seem daunting to cook with these unfamiliar veggies, the rewards are worth it. By incorporating these forgotten vegetables into our diets, we’re not only expanding our culinary horizons but also taking a step towards better health and a healthier planet.
So, next time when you prepare your grocery list, go outside your comfort zone. Include that strange-looking Jerusalem artichoke, or the long-forgotten salsify. Cook with them, experiment, and share your experiences with the food community.
Through this journey of rediscovery, we can collectively bring back these forgotten treasures to our tables. Let’s pledge to remember the forgotten, one root vegetable at a time. Happy cooking!