Vegetables | Arrival of Domaine de Toury | Le Delas Rungis
Vegetables | Arrival of the week from Domaine de Toury
This winter star vegetable is a cousin of the savoy cabbage, with a purplish and tender head. Its leaves are finer than those of white cabbage. It can be eaten cooked as an accompaniment to meat or raw or in a salad. Pontoise choux are known for their sweet flavor with a nice sweetness on the palate, and little bitterness, a very specific taste profile characteristic of this variety.
From the pumpkin family, the Blue Ballet squash has a characteristic spinning top shape. Its skin is a beautiful bluish-grey, but quite hard and inedible. Its flesh is compact, orange and very sweet. Fine and not very stringy, it has a chestnut taste. Blue Ballet squash can be cooked like pumpkin, or butternut squash, roasted, in soups, purees, gratins, pies, fries, gnocchi...
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.
Small but delicious, our small new potatoes have a soft exterior and a firm interior.
You don't need to remove the skin to appreciate them. They can be pan-fried, roasted in the oven or browned on the barbecue. Success guaranteed!
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.
Sweet and colourful, this ancient regional variety of butternut squash (cucurbita moschata) is distinguished by its pear shape. The flesh is a deep orange, fine and dense, sweet and slightly musky, suitable for both sweet and savoury recipes. It is the basic ingredient of the traditional "citrouillat" berrichon, a pie to be savoured as a starter but also for dessert.
This variety of fall radishes is also known as Easter pink radishes. This large radish has a white and crunchy flesh with a delicate flavour. Its smooth and shiny skin of a deep dark pink, is particularly suitable for the decoration of your dishes. It is consumed raw or cooked.
It is a very old French variety, this yellow-fleshed carrot has a sweeter and more pronounced flavor than the classic carrot. An exceptional taste! Rustic, it has a remarkable conservation capacity.
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!