Description : Easily recognized thanks to its golden colour, yellow turnip is a very ancient variety. Its tender flesh, very fine and slightly sweet goes well with the winter recipes.

Description:  This is a purple and white flesh potato with a black-purple skin.  It is also called "China truffle" and is said to be originated from Peru.

With a floury and perfumed flesh, its taste is similar to chestnut.

Directions: Its colour resists to the cooking. This allows several types of preparations : as crisps, mashed potatoes, chips, steamed or in a salad.

Description: Very popular in Great-Britain, parsnip has been widely cultivated in France as well, but was dethroned by carrot.

Directions: This white root is to be prepared like carrot, turnip or salsify.

Description: The big root parsley is part of the umbellifer family and comes from the South of Europe.
Only the root is consumed, its abundant leaves being not much perfumed.

Directions: it can be cooked whole, stewed, in thin slices in a casserole then cooked in duck fat, fried or in fritter.

Its taste is similar to the taste of turnip.