Comments on <em>Les racines</em> (the roots)TypePad2013-03-26T17:26:50ZSeduliahttps://www.ruerude.com/tag:typepad.com,2003:https://www.ruerude.com/2013/03/paris-root-vegetables/comments/atom.xml/Dovid commented on '<em>Les racines</em> (the roots)'tag:typepad.com,2003:6a00d8341c82d353ef01a511ea1f87970c2014-07-28T01:05:10Z2014-07-28T18:38:14ZDovidKale is eaten in Alsace.<p>Kale is eaten in Alsace.</p>Sedulia commented on '<em>Les racines</em> (the roots)'tag:typepad.com,2003:6a00d8341c82d353ef019aff9df146970b2013-09-26T12:11:01Z2013-09-26T12:11:11ZSeduliahttp://www.ruerude.comI just found an article about "the Kale Crusader." This must be the woman my market guy was talking about!...<p>I just found an article about "the Kale Crusader." This must be the woman my market guy was talking about!</p>
<p>http://www.nytimes.com/2013/09/22/dining/in-paris-the-kale-crusader.html?_r=0</p>chrissoup commented on '<em>Les racines</em> (the roots)'tag:typepad.com,2003:6a00d8341c82d353ef017d4299f293970c2013-04-07T15:09:12Z2013-04-07T16:57:18ZchrissoupI spent an entertaining few minutes trying to explain kale to my friends in France a couple of years ago....<p>I spent an entertaining few minutes trying to explain kale to my friends in France a couple of years ago. It seems I'll now be able to take them to the market and wave a bunch at them!</p>Sedulia commented on '<em>Les racines</em> (the roots)'tag:typepad.com,2003:6a00d8341c82d353ef017ee9cf4eb8970d2013-03-28T18:37:25Z2013-03-28T18:37:29ZSeduliahttp://www.ruerude.comVagabonde-- so kale really is a new thing in France! I looked it up and the dico says it's "chou...<p>Vagabonde-- so kale really is a new thing in France! I looked it up and the dico says it's "chou frisé" which I have never heard anywhere, have you?</p>
<p>After I took this picture, I peeled the roots, then sliced them very fine in a food processor. Then I mixed them with olive oil and a bit of salt and roasted them for half an hour in a 200º C oven. Half an hour was too long-- it would have been fine to do 20 minutes, and I should have turned them once or twice.</p>
<p>After that I sautéed them very briefly with olive oil, and then drizzled a couple of teaspoons of sesame oil over them. They were delicious!</p>vagabonde commented on '<em>Les racines</em> (the roots)'tag:typepad.com,2003:6a00d8341c82d353ef017ee9cb6b69970d2013-03-28T03:09:58Z2013-03-28T16:22:27Zvagabondehttp://avagabonde.blogspot.com/It is true – I never ate kale growing up in France. I have been in the US for decades...<p>It is true – I never ate kale growing up in France. I have been in the US for decades and started buying kale last year. I did not know how to cook it, so I cooked it my way. I fried des petits lardons, with some shallot and took off some of the fat and added some olive oil. Then I added the kale cut in pieces and covered it, adding 2 Tbs of white wine and 2 Tbs of chicken stock, 2 tsp of Italian Balsamic vinegar and some black pepper. I just let it cook 5 minutes. My husband said it tasted a lot better than the way his mom used to cook it. I think she just boiled it. I served it with fresh grilled salmon and it went well together. How did you cook your root veggies?</p>