How do I prepare it? The inside of savoy cabbage can be eaten raw. It gives a more pronounced taste to raw vegetables. Top:1/2 very finely chopped cabbage, 1/2 grated carrots with a stalk of celery. Its very wide outer green leaves replace the cannelloni dough:place minced meat and/or vegetables on it and cover with tomato sauce. Bake or steam. The extra thing. Cabbage leaves can also be used to steam fish without sticking, en papillote style. You can even serve it that way.
How do I prepare it? Similar to the turnip, the rutabaga replaces it in a soup, for example. It can also enhance the taste of grated carrots (3/4 carrots + 1/4 rutabaga) or pan-fried potatoes with duck gizzards (for 4 people:250 g grated rutabaga, 250 g grated potatoes and 250 g of gizzards). The extra thing. If the rutabaga is organic, you can eat its leaves. Especially if they are green. We chop them. They are pan-fried with onions and then sausages are added.
How do I prepare it? You can make a sauce for pasta. For example, cut 6 stalks of fennel into thin rings and cook them for 40 minutes with 75 g of pre-soaked dried beans. Add 75 g of mini pasta and cook everything mixed (4 pers.). The fennel stalks are also good as a starter:after having cut them into thin slices, they must be macerated with olive oil and parmesan. The extra thing. Fennel leaves, once chopped, replace dill for cooking fish.
How do I prepare them? Swiss chard leaves replace spinach. They are chopped and cooked in a pan or in water. Perfect in a quiche or a savory tart or with gnocchi. To change from the cauliflower gratin, you can also opt for Swiss chard. We cut sticks of 2 or 3 cm in the width of the ribs. They are cooked and put in the oven with a béchamel sauce, a whole egg and nutmeg. The extra thing. It can also be used to enhance the taste of a potato-carrot soup, for example.
How do I prepare it? The white of the leek has a milder taste than that of the onion. So, it easily replaces it. Leeks are also used as a main course as an accompaniment to meat. It is cooked in water or in a gratin dish with soy sauce, brown sugar, rosemary, breadcrumbs and a little broth. The extra thing. If the leek is young (soft, non-brittle green leaves), the green can be cut into mini-slices and served as an aperitif on toast with salted butter.
Thanks to Anick Decarie-Lehmann, food blogger
