“Anyone who has been fortunate enough to eat fresh, home-cooked vegetables in France remembers them with pleasure.” – Julia Child
According to Julia Child, each spring vegetable should be prepared in a unique way so as to honour its individual taste and texture. In her celebrated cookbook Mastering the Art of French Cooking, Julia offers useful tips and tasty recipes for making the most of the season, urging the home cook to treat each vegetable as if it was the star of the show. This week on the FRESH blog, discover how the season’s best produce is typically prepared…
Carrots are celebrated in French cooking for their sweet, earthy flavour and vibrant orange colour.
Pairs well with: Chives, parsley, tarragon
Typical Preparation: Braised
“Carrots develop their maximum flavour if they are cooked in a covered saucepan with a small amount of liquid, butter, and seasonings.” – Julia Child
The first spring lettuces are always the most delicious. Crunchy and green, they taste fresher now than any other time of year.
Pairs well with: Mustard, vinegar
Typical Preparation: Dressed with a simple vinaigrette
Known for its crunchy bite and peppery taste, this rosy-coloured root vegetable packs a real punch. Don’t tamper with fresh radishes too much: the French like this spring veg best when its true flavour shines.
Pairs well with: Butter, salt, anchovy or spring lettuce and vinaigrette
Typical Preparation: Raw and sliced, served with softened, seasoned butter or tossed in a salad
Check back on Wednesday for the best ways to prepare Artichoke, Leek and Asparagus!