Vegetables | Arrival of Domaine de Toury | Le Delas Rungis
Vegetables | Arrival of the week from Domaine de Toury
This variety of eggplant, native to Italy, is one of the most tasty: sweet, delicate and without any bitterness. Its flesh is firm and its texture creamy, well melting in the mouth. Its round shape makes it easier to stuff, but it is also suitable for type of use (ratatouille, grilled, caviar..).
Of French origin, it is reputed of good culinary quality and very good resistance to cooking. It is the reference firm-flesh potato variety for raclettes and tartiflettes. It also adapts to fried or pan-fried cooking.
Produced by the Jardin de Toury's regenerative agriculture, Bleu de Solaise leeks are selected for their fleshy stems and authentic taste, guaranteeing ultra-premium quality. In the kitchen, their delicate, slightly sweet flavour is perfect for gourmet fondues, refined gratins or even intense broths.
Also known as doubeurre (sweet butter), recognizable by its pear shape, its flesh of a beautiful orange is undeniably exquisite both by its melting texture and the buttery flavor that it leaves in the mouth.. Do not throw away the seeds, they are edible and even delicious grilled with spices.
The Red Kuri pumpkin from Jardin de Toury has a dense, velvety, slightly sweet flesh with delicate notes of chestnut. Its brick-red colour adds a striking visual touch. It lends itself equally well to velvety soups, purées and gratins, as well as creative combinations: roasted cubes spiced up with Espelette chilli, honey and thyme, or served with fresh goat's cheese and roasted seeds for an original textural contrast. The smaller sizes are perfect for stuffing in the oven, and have the great advantage of keeping for a long time. Grown with respect for the seasons and the soil, Red Kuri combines authenticity and flavour.
The advantage of this Japanese squash: it does not need to be peeled. Its pine green skin is indeed very thin and hides a delicately yellow-orange flesh. Sweeter than butternut, its texture is very smooth and it reveals notes of chestnut on the palate. In Japan, it is cooked whole in a rice cooker, or simply steamed for 30 minutes, in order to benefit from the flavor of the seeds and it is eaten with a spoon with some rice, or in large cubes in a dashi broth. To check its cooking, you just need to pierce it to test its tenderness. In the oven you can cook it like sweet potatoes, cut in slices as large fries. Best of all, it keeps very easily!