Our recipes Forgotten vegetables

French cuisine is known for its rich flavors and elegant presentation, but it's not just the traditional dishes like escargot and coq au vin that make French food so delicious. Many French recipes also feature a wide variety of vegetables that are often overlooked in other cuisines. These forgotten vegetables add depth, texture, and nutrition to traditional French dishes, making them not only delicious but also healthy and satisfying.

One of the most commonly used forgotten vegetables in French recipes is leeks. Leeks are a staple in many French soups and stews, and they add a delicate sweetness and subtle onion flavor to these dishes. They are also a great addition to quiches, frittatas, and gratins, providing a subtle sweetness and soft texture.

Another beloved vegetable in French cuisine is the turnip. Turnips are often used in hearty stews and braises, and they add a unique, slightly bitter flavor that pairs well with rich meats like beef or pork. They are also a great addition to roasted vegetable dishes, providing a nice crunch and subtle sweetness.

Artichokes are another French favorite, often used in salads, appetizers, and as a side dish. They add a unique texture and a slightly bitter flavor to dishes, and they are also loaded with vitamins and minerals. They are also a great addition to pasta dishes, adding a nice crunch and flavor.

The French also love to use different types of mushrooms in their dishes, and they are often used in soups, stews, and risottos. They add a rich, earthy flavor and a meaty texture to dishes, and they are also a good source of antioxidants and vitamins.

Finally, the French use a lot of root vegetables in their dishes, such as carrots, parsnips, and celery root. These vegetables are often used in soups, stews, and roasted dishes, and they add a nice sweetness and a unique texture to dishes.