GOOD GOUT
Whole dish
Purée
From 6 months
Organic Farming
190g
Chicken Carrots: Originally beige in colour, carrots first appeared in Afghanistan 5000 years ago.
One day, by a quirk of nature, an orange carrot was found in a field!
It's because a Man took care to pick this seed and select it that the carrot is now dressed in orange.
It has a mild, slightly sweet flavour that is a delight for children... and adults, when cooked properly!
Sweet Potatoes Sautéed with Pork: The sweet potato is a robust plant whose stems can grow up to 3 metres high!
Native to South America, it is widely grown in tropical regions as a staple food.
It has been grown in France since 1750.
Much more subtle than the potato, to which it is in fact unrelated, its mild, sweet flavour is sure to please the very young!
Parsnips, spinach and salmon: So British*!
Parsnips are a British favourite!
A close cousin of the carrot, it was very popular with us in the Middle Ages, but has been neglected for several decades...
Now it's back in the limelight in our kitchens, thanks to its Original flavour and beautiful creamy Colour.
Quinoa Ratatouille: A plant sacred to the Incas, who called it the "mother of all grains", quinoa has been cultivated for over 6,000 years on the high plateaux of the Andes in South America.
Legend has it that the Inca emperor sowed the first seeds with a golden tool.
Recently rediscovered, it is now considered a highly nutritious cereal that is very easy to digest.
Butternut squash: Native to South America and introduced to Europe following the voyages of Christopher Columbus, butternut squash or doubeurre is one of the five most widely cultivated species of squash or cucurbits.
Its firm flesh means it can be cooked in a wide variety of ways.
It's also renowned for its delicious buttery flavour, and particularly appreciated for its smooth, melt-in-the-mouth texture!
But Canard Fermier: A veritable cult among the Americans and the Amerindians before them, maize took a long time to make its mark on the Old Continent.
Of the three most widely consumed cereals in the world, along with rice and wheat, it is the only one that is mainly produced for animal consumption.
Which is a bit rich when you consider that this plant with its pretty yellow grains has a sweet taste that is much appreciated by palates large and small.
Fondue Poireaux Pommes de Terre Cabillaud : It was in Wales that the leek first earned its stripes.
Used as a sign of recognition by the Welsh, who placed it on their hats during the battle against the Saxons, it helped them win a decisive victory, becoming the country's emblem.
Forgotten for a while, its subtle, Perfumes flavour has brought it back into gastronomic cuisine!
Petit Pois Veau: As well as Waterloo and frogs' legs, French-English rivalries include the cooking of peas.
While the French pea is flavoured with butter and small onions, its English counterpart prefers the addition of a pinch of mint.
And while we've decided in favour of England with this recipe, far be it from us to reignite a 100-year taste war with our friends across the Channel!
Artichokes Parsnips Parmesan Pasta: "To have the heart of an artichoke" is said of someone who falls easily in love.
The heart is the bottom of the artichoke from which many leaves are detached.
In fact, did you know that when the artichoke is allowed to develop, it forms a flower at the top, the colour of which varies from blue to Violet?
Quite an art!
Green Beans: It was Christopher Columbus who brought the bean back from South America.
Once eaten only for its dried bean, it was only later, thanks to the Italians, that it was eaten with its pod!
In France, it was during the marriage of Catherine de Médicis to King Henri II in the 16th century that the bean was introduced!
With its subtle, well-balanced flavour, the green bean will delight the taste buds of our budding gourmets.
