Ventrèche de thon germon et navet blanc
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Both turnips and tuna have both been staples in French cuisine for centuries.
Turnips in French Cooking
Turnips have a rich history in France, dating back to the Middle Ages when they were an important food source for peasants. They were easy to grow and store, making them an ideal vegetable for those living in harsh conditions. Cooks often used turnips in stews and casseroles, where they would absorb the flavors of the other ingredients and add a unique texture. During the Renaissance, turnips became a favorite of the French nobility. Many ancient French recipes use the hearty root vegetable roasted or boiled, and it was sometimes used as a substitute for potatoes. French cooks also used turnips in a variety of sauces and condiments, including mustard and horseradish. Modern French chefs still use turnips in a variety of dishes including soups, stews, salads, and as a side dish.
Tuna in French Cooking
Tuna is another ingredient that has been used in French cooking for centuries. The French nobility during the Renaissance highly prized the saltwater fish and often served it grilled or baked. Tuna was also a popular ingredient in French colonial cuisine in the Caribbean and the Indian Ocean. Today’s French cooks use tuna in salads, sandwiches, and as a main course.
Tuna is an important part of the Mediterranean diet, which is known for its health benefits. It is a rich source of omega-3 fatty acids, which can help reduce inflammation and improve heart health. Tuna is also a good source of protein and essential nutrients, making it a great addition to any diet.
Turnips and tuna are both versatile and flavorful ingredients that have played important roles in French cuisine throughout history. Whether you’re a fan of traditional French dishes or looking to try something new, turnips and tuna are delicious and nutritious ingredients that you won’t want to miss!
And now, chers amis, Ventrèche de thon german et navet blanc.
Albacore tuna with white turnips
- 1 can Albacore tuna oil-packed
- 3 white turnips small
- 1 zucchini
- 12 cloves garlic
- 1 bayleaf
- Flat-leaf parsley for garnish
- White balsamic vinegar
- Olive oil
- Fleur de sel
- Ground black pepper
- The day before serving, blanch the peeled garlic cloves. by putting them into a pot of cold water and bringing to a boil. When the water begins to boil, remove the garlic. Rinse the pot and repeat two more times.
- The next day, place the garlic cloves and bayleaf in a small pot. Add enough olive oil to cover the garlic and cook over very low heat for about 90 minutes. Remove the pan from the heat and allow to cool slightly. Add a pinch or two of the flour de sel (or other fine salt of your choice) and about half as much balsamic vinegar as you have oil in the pot.
- Using a mandolin or very sharp knife, thinly slice the turnips. Also very thinly slice the zucchini long-wise. Mix together the parsley leaves and turnips, the zucchini, and the garlic oil. Season with salt and pepper to taste.
- Assemble the salad, garnish with parsley (and tomatoes or other veggies as you like) and serve.