These little lovelies are no strangers to French cuisine, although rare in British kitchens – we’re more familiar with the leaves. Now it’s time they were recognised for their full potential. The flavour is pure and sweet with a floury edge; wonderful blanched and tossed in butter or could be roasted in goose / duck fat for a Sunday roast! Equally as good peeled par boiled or simply mashed with one of our quality butters.
this is a root vegetable now in season to the spring.