Friday, 19 March 2010

Languedoc Roussillon - Pardailhan turnips

If you are not a fan of turnips then Pardailhan turnips may make you change your mind. They are black in colour, white inside and are beautifully tender with a subtle, sweet flavour. The Pardailhan Black Turnip is a variety called Caluire Long Black, named for its region of origin to the north of Pardailhan. These turnips have been grown for centuries on the Pardailhan Plain in the province of Hérault in the Languedoc-Roussillon Region. The plateau where Pardailhan is situated stands at an altitude of 800 meters above sea level, though it is just 24 miles from the Mediterranean.

They can be prepared in many ways: grated raw and tossed in a vinaigrette, fried in goose fat and a little sugar, or in soups and gratins. They are much sought after on the markets of Narbonne and Béziers, the closest towns, though the scarce quantities on sale these days make them somewhat pricey.

4 comments:

Patty said...

Interesting, are they kind of like sweet potatoes?

Dale said...

Schnitzel and I made your Boles de Picolat this eve and very much enjoyed the dish!!! We had Catalan cooking while staying at a B&B in the area.

With this lovely repast on top of quinoa we had a 2003 Domaine Tempier Bandol - this was one of the best wines I have had - We just love this area and provence style wines!! black cherry, long finish, just lovely!!! Trout

Sue said...

Hi Patty, I can understand where you are coming from as this particular turnip's shape does look like a sweet potato! However they only resemble them in shape - - they are similar to swedes but differ in their size, flavour and pale coloured flesh.

Sue said...

Hi Dale,

I'm glad you enjoyed the recipe! The wine sounds a perfect accompaniment - I love the big bold wines of the South!