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Sasisfis – Laurent Berrurier

$139 by kg

A root vegetable belonging to the dandelion family, salsify is also known as the oyster plant because of its similar taste when cooked. The root is similar in appearance to a long, thin parsnip, with creamy white flesh and a thick skin. In the same way as many root vegetables, salsify can be boiled, mashed or used in soups and stews.

Scrub the root under cold running water, peel with a sharp knife and place in water with a little lemon juice. Peel the root, then cut into short lengths and simmer for half an hour until soft. Drain, then sauté in a little butter. Refrigerate in an airtight container and use within one week.

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Description

Laurent Berrurier cultivates his vegetables from île-de-France with great success. He is the only market gardener who belong to the Académie culinaire de France.  He was the recent finalist in the fourth edition île-de-France Heritage Prize of regional food innovation competition. The gardener is well-known to Parisian Chefs and is also a proud supplier for Chef Yannick Alléno. Laurent Berrurier is specialist in the production of forgotten vegetables from Ile-de-France. Cabbages, asparagus, leeks, dandelions, the market gardener supplies his entire production to the great Parisian chefs. There are over 200 varieties of vegetables in all.
We are very proud to get those natural jewels selected by Laurent and delivered to your doorstep.

Grâce à lui, les légumes oubliés d'Ile-de-France séduisent les plus grands chefs - Le Parisien

 

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