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Spotlight, Saturday April 15, on tuberous parsley, a forgotten vegetable which nevertheless has many qualities: it does not freeze and can be eaten entirely. Report in the Hauts-de-Seine.
Tuberous parsley, a forgotten vegetable of yesteryear, is brought back into fashion by the great chefs. In addition to its pretty leaves, it hides a beautiful root underground. Fabrice Robert, from the “Ferme des Alluets”, is a market gardener specializing in forgotten vegetables. He has been cultivating this star vegetable of the 19th century for several years. “I call it parsley root, but it’s parsley root. At the time it was a medicinal thing, they used it for those who had kidney pain, things like that”he confides.
Parsley remoulade
Today he finds followers. Head to Rémi Chambard’s restaurant, the “Etangs de Corot”. The chef regularly puts tuberous parsley on the menu. The root, once separated from the leaves, is very finely minced to make a remoulade. To this salad is added the parsley leaf, other finely chopped herbs and multiple flavors. The chef then presents his revisited canteen dish: root remoulade, decorated with pike roe and fine parsley leaves.
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