Label
All
0
Clear all filters

The Turnips of Pardailhan

Les Navets de Pardailhan

Appears in

By Caroline Conran

Published 2012

  • About

The crisp, silver-black turnips of Pardailhan are treasured for their dense, frost white flesh and sweet flavour. When I went to the mountain village in the Haut-Languedoc, it was spring. Wild thyme was in flower and I could hear donkeys braying. In a vegetable garden below the road a handsome gardener in a straw hat was planting the famous vegetable and he told me that if I came back on 15 October I would find him digging them up. These, he said, were the old ones grown by his father and grandfather, with the special taste – other people were growing new varieties that were not quite the same.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of

The licensor does not allow printing of this title