The Bounty of Winter Market — La richesse du marché d’hiver

root vegetables

The Bounty of Winter Market

When we sometimes believe that winter markets have nothing to offer, we find jewels like these. I do not know about you, but I find myriads of ideas on what to do with all these wonderful root vegetables. My new babies are Jerusalem Artichokes, les topinambours, those very ones that used to have such a bad reputation in France, simply because it used to be one of the only foods that people could eat during the war.

Thank God, times have changed, and Jerusalem artichokes are undergoing a favorable come back. Beside a few soups I made last week, I also used them in the recipe of a revisited hachis parmentier.

Pardon ?” You, some of my non-French speaking readers do not know what a hachis parmentier is?

I might have to come back to explain then. In the meantime, take a wee peak….

jerusalem artichoke chicken hachis parmentier

Jerusalem Artichoke and Chicken Hachis Parmentier
Posted in French Inspired, Gluten Free, Meat | 24 Comments

24 comments

  1. But at the end of winter I’m always looking forward to summer vegetables Bea. The vegie display is a work of art.

  2. I have just discovered the topinambour and am really enjoying it! I love most root vegetables, even the rutabaga!
    Since we eat so seasonally here each new appearance is a treat….and then we’re equally glad to see the end of it!

  3. Gorgeous, I cant wait to hear more about this Hachis parmentier. Sounds like something I’d be in love with immediately. Though, with me, it certainly doesn’t hurt that it’s a French Thing. I must admit, the mystique of the Jerusalem Artichoke has evaded me so far.

  4. Ah Béa I used the Jerusalem Artichoke in our Thanksgiving dressing last month in place of the water chestnuts, such a nice little change.
    Now, I’m thinking I need some of those little le creuset pots! Cuties.

  5. Je partage tout à fait ce sentiment. Souvent, ma maman se plaint que cela ne vaut plus la peine d’aller au marché en cette saison, alors que j’en ramène des trésors…

  6. As always, you have taken the ordinary and made it look extraordinary. Beautiful root vegetables!

  7. I’m crazy about winter root vegetables too. So many good “sucré-salé” preparations you can make with them, too…

  8. Et le légume tout en haut à gauche, c’est quoi? on m’a livré le même dans ma cagette de légumes hebdomadaire…et je ne sais pas quoi en faire.

  9. Superbe photos !! j’ai le poulet et les topinambours ds le frigo : à quand la recette qui me donne déjà l’eau à la bouche !! MERCI pour toute ta créativité !

  10. hmmm, i don’t know what hachis parmentier is, but i am certainly looking forward to finding out! what a tease! :)
    i love the vegetable photograph, too, bea. very beautiful.

  11. j’ai acheté navets, carottes, et betterave ce matin… Maintenant je me demande qu’est ce que je vais bien pouvoir faire de tout cela?…. Si vous avez des idees…. :-)

  12. hello hello everybody, the recipe will follow soon, sorry for the delay, but you know how it goes around Xmas…..crazy!!!

    Djjdji, navets, carottes, betteraves…miam, je vois bien une poelee de legumes sautees et braisees au four avec plein d’herbes, ail, huile d’olive, et un soupcon de miel.

  13. I saw a pair of these little pots on sale recently for ~$30 and thought “I must have those!” and then I held myself back saying “but will you REALLY use them? For WHAT?” I passed them up and now here is the recipe! Bummer, and I love jerusalem artichokes

    -S. (www.cookbookcatchall.blogspot.com)

  14. swirliingnotions, I will, but not right now, just from lack of time ;-(

    Ann, yes I will. A good hero!

    Sabra, perhaps try to track them down again. Tons of things you could use them for!

  15. Pingback: Lunching on a Jerusalem Artichoke Soup — Déjeuner avec une soupe aux topinambours by La Tartine Gourmande

  16. Pingback: A Slice of Spring — Un air de printemps by La Tartine Gourmande

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