Heirloom : “a valued possession passed down in a family through succeeding generations.”
I learnt about this word few days ago because I was looking for what I was calling “old vegetables”.
I do not mean old as the carrot or the cabbage who are sleeping in the fridge, bought two weeks ago! No.
I mean heirloom vegetables : Jerusalem artichokes, Chinese artichokes, scorzoneras (or black salsify), swede (rather called rutabaga), nettle, barbentane’s aubergine,…all those rare vegetables that become more and more popular.
It can be a wonder to enthral your friends : « tonight I will cook « sautéd jerusalem artichokes with garlic and bay leaves » specially for youuuuu !»
Heirloom vegetables become increasingly trendy however they share a peculiar part of our patrimony.
Let us have a look to the following website where the heirloom vegetables gardener’s give advices to protect them, to cherish them, far from the industrial agriculture. Heirloom is not a business !
Here is the one you did not dare to ask me : THE trendy recipe
sautéd jerusalem artichokes with garlic and bay leaves
Prick up your ears to this sweet greedy poetry :
« Jerusalem artichokes are sweet and almost garlicky and mushroomy and gorgeous. Although called artichokes they’re actually tubers – like rough and ready potatoes. You can scrub and roast them whole like mini jacket potatoes and split them open, drizzled with a little chilli oil. You can even use them in a salad with smoky bacon. A Jerusalem artichoke’s best friends are sage, thyme, butter, bacon, bay, cream, breadcrumbs, cheese and anything smoked. »
(Thank you Jamie Oliver !)
The ingredients for 4
600g of Jerusalem artichokes.
a few bay leaves
2 cloves of finely sliced garlic,
white wine vinegar
Peel the artichokes, then cut them into chunks. Fry them in the apropriate pan with little oil until they become goldy on both sides. Add the bay leaves, the garlic, a splash of white wine vinegar, some salt and pepper.
Place a lid on top and continue cooking softly about 20 to 25 minutes.
After that put again the heat on to crisp the artichoke slices up one last time, then serve straight away with meat or fish or as a warm salad.
Bon appetit !