Old vegetables

Le Vili can offer you a range of old anf original vegetables

The parsnip

Of the same family as the carrot, the parsnip is one of old vegetables which knows a spectacular revival. Of a color white ivory, it has a shape close to the carrot and a slightly sweetened taste. We can eat it raw as cooked: in soups, soups, couscous and beef stew, it bears quite typical of cooking and accommodates any meat or fish. It is used most of the time as complement or condiment, because of its pronounced flavor.

The Jerusalem artichoke

it is native of North America where it was cultivated by Amerindian tribes before the arrival of the Europeans. The collection can be made approximately seven months after the plantation, from September to March. It is generally in the middle of October that the producers begin to have a suitable yield but, the more the autumn moves forward, the more the taste of the Jerusalem artichoke improves, always according to regions. Tubers consume cooked in differents ways: in salad, fried, in purée, sauté … Their flavor gets closer to that of funds.

The Chervil root

Chervil root is a small old vegetable root which looks like, by its shape, a small very conical carrot. It measures, on average, 5 centimeters long and 3 wide. Of greyish color, it is eatable as vegetable.Its sugar taste, reminding the potato and the sweet chestnut, develops after approximately two months of cold storing. It can consume raw or cooked. Raw, we prepare it as the carrot. Cooked, it consumes in purée, fried, in beef stew, in stew, in soup, candied…

The swede

It is a forage plant born from the hybridization of a turnip with a kale. Its taste is rather earthy, close to the potato or to the radish. It keeps in a fresh place. There are several varieties of swede which distinguish themselves by the external color of their root. It is a winter and autumn vegetable which can consume raw; most of the time it is cooked. This vegetable is used as the turnip, however it has to cook twice longer. We prepare it steamed or in purée, in soups or in stews.

The golden turnip

We call it like that because of its yellow golden colour. It has a sweetened flavor, not bitter at all and presents a soft and fine yellow flesh; its sugar taste is different from the winter turnips with rear pink. Its flesh cook more quickly as well. We have to keep it in a dark and dry place. Raw, we can grate it as a carrot. Cooked, it is perfect for soups, purée or in cheese-topped dish. Its cooking time is faster than the purple traditionnal turnip.

The black radish

The black radish (long or round) is a winter vegetable full of vitamins which distinguishes itself by its black and rough skin and its white flesh at the same time is bitter and prickly. He keeps in the refrigerator. He can consume raw and worn. Cooked, we can prepare it in purée or softened. It’s better to peel it before cooking.

The colored carrots

Stemming from old varieties, the colored carrots are great for the presentation and the decoration of dishes. Yellow, white or purple, they offer a soft and sweet taste. They have to be stored in the refrigerator. We can eat them raw or cooked. To protect colors and flavors, it is better to steam them.

The vitelotte potato

The potato Vitelotte has a purple and flesh skin, an irregular form and a very heavy skin. It is better to keep it in a dry, fresh, and airy place. With its floury flesh, it is great for soups, purées. It is recommended to peel it once cooked to make the preparation easier.

The parsley root

It is also called big root parsley because it is essentially cultivated for its root. We can consume it raw and cooked as well. The tuberous parsley has a big pivoting and long root about 15 cms, of whitish color, looking like of the parsnips’ one. Roots are ready to be collected after 6 months of culture, from September and its collection goes on until the first frost.

The beets

• The chiogga beet : round, with sweet flesh, it has a lot of pink and white rings. Raw, it is very ornamental and its flesh becomes pink once cooked.
• The crapaudine beet has a black and cracked skin which makes it looking like a black radish. Its red flesh is sweetened, firm and of excellent quality.
• The white beet has a very thick flesh. Its texture is soft and sweetened and reminds the sweet potato.
• The yellow beet has a fine, soft and very sweet flesh. Once cooked, it has got a beautiful orange color.

Radishes

• The Green Meat radish has a lengthened shape ; its flesh is green with white end. Crispy, juicy, its taste reminds the black radish without the pricking taste. We can eat it raw or cooked. We can keep it easily in a fresh place.
• The red meat radish has a red flesh and a pleasant soft and sweet taste of black radish. We can eat it raw or cooked and you have to keep it at the fridge, just like the green meat radish.
• The blue meat radish has a lengthened shape and a purple skin ; its soft and crunchy flesh is white or blue according to the variety. We can eat it raw or cooked and its has a taste a lille bit spicy. Very good conservation in a fresh place.

Squashes

• The butternut is a gourd with the appearance of a pear and has an orange flesh. Its beige, hard skin although not very thick, allows it a long preservation in a fresh and a dry place. Its soft flavor and texture after cooking reminds the taste of the butter.
• The pumpkin is a small gourd with brick red color and has an orange flesh. Its taste reminds the sweet chestnut. The more it is kept in a dry ceilar, the more its levels of  vitamins and  sugar increase.
• The Giraumon pumpkin has an orignal shape as the lower part carries a sort of three-bossed cap which is separated by a border. Its flesh is firm and sweet. Its taste is similar to hazelnut.
• The blue pumpkin has a smoothy and softy blue grey color skin. Its bright orange flesh is very thick, firm, and has a good quality . Its taste is soft and sweetened.
• Jack Bee Little is a mini pumpkin with a yellow orange flesh, floury, sweet, with a taste of chestnut. Stored in a dry and bright place.
• Patidou squash is a ribbed variety with green stripes that is both decorative and succulent. Its flesh is orange, fine and sweet, with the taste of hazelnut. Stored in a dry place and protected from direct light.
• Red squash from Etampes is a pumpkin that is characterized by its volume, flattened shape, broad sides and its orange color. Its flesh is thick, orange-yellow, tender. It can be stored in a dry place.