Forgotten vegetables have made a big comeback in recent years’ cuisine. We are rediscovering with pleasure varieties like Jerusalem artichoke, parsnip, and pattypan squash, which have been neglected in favor of more popular and easily found vegetables in supermarkets. Yet, these extraordinary products are full of unsuspected virtues and surprising flavors. In a vegetarian diet (and more broadly in a balanced diet), they offer a new palette of tastes and textures. In this article, let’s explore these “old” vegetables to learn how to prepare them, what their nutritional benefits are, and why they deserve a place on our daily plates again.

What Are “Forgotten Vegetables”?

The term “forgotten vegetables” refers to varieties once consumed but gradually disappeared or became rarer in commerce. The reasons for this abandonment are multiple: some vegetables were associated with periods of war or famine (often thought of are Jerusalem artichoke or rutabaga), others were supplanted by more profitable crops or suffered from a lack of promotion. Today, in the era of organic and local, these ancient vegetables are experiencing a renaissance. They are reappearing in farmers’ markets, in producers’ baskets, and even on the menus of some gourmet restaurants. Rediscovering and cooking these forgotten vegetables is not only a way to vary pleasures and offer new flavors but also to perpetuate regional culinary traditions and support agricultural biodiversity.

Jerusalem Artichoke

The Jerusalem artichoke, also known as the “artichoke of Jerusalem,” is a tuber native to North America. Introduced to Europe in the 17th century, it was very popular until World War II, where it was often consumed due to the potato shortage. After the war, the Jerusalem artichoke was gradually set aside, deemed too rustic or associated with hard times. Today, it is making a comeback.

Nutritional Properties

Jerusalem artichoke is rich in inulin, a prebiotic fiber that promotes good intestinal health. It is also credited with a good content of vitamins (B and C) and minerals (iron, potassium, phosphorus). Inulin has a slight sweetening effect, which can give Jerusalem artichoke a mild flavor and a discreet artichoke taste. For those monitoring their sugar intake, it is an interesting food because inulin does not cause a sharp glycemic spike.

Preparation Tips

Jerusalem artichokes can be cooked in various ways: roasted, in velouté, sautéed, or even raw in carpaccio. Before preparing them, it is advisable to brush them under water to remove the soil. Their skin is thin, so it can be left on if the tubers are well washed. However, if you prefer to peel them, do so with a peeler or a thin-bladed knife, removing as little flesh as possible.

Recipe Ideas

• Jerusalem Artichoke Velouté: Sauté an onion, add your chopped Jerusalem artichokes, then cover with vegetable broth. Let simmer before blending, and finish with a drizzle of plant-based cream (such as soy cream).
• Roasted Jerusalem Artichokes: Cut them into quarters, drizzle with olive oil, season with salt, pepper, and Provence herbs, then bake at 180°C for about 30 minutes. Serve as a side dish with sautéed mushrooms or a fresh green salad.
• Jerusalem Artichoke Purée: Boil the tubers, mash them, add a bit of cream and garlic if desired. You’ll get a creamy purée with a slightly sweet taste.

Parsnip

Parsnip was a staple on many European tables during the Middle Ages. Thin and whitish, its shape resembles a carrot. After the arrival of the potato in the 16th century, parsnip gradually lost popularity. Today, this root vegetable is experiencing a revival due to its pronounced taste and nutritional qualities.

Nutritional Properties

Parsnip is an excellent source of dietary fiber. It also provides a good amount of vitamins (notably C and E) and minerals (magnesium, potassium). Its glycemic index is a bit higher than that of a carrot, but it remains quite compatible with a healthy diet, especially when paired with other vegetables.

In terms of taste, parsnip has a mild, slightly sweet flavor that can resemble hazelnut. Its texture becomes tender after cooking and integrates well into soups, stews, or purées.

Preparation Tips

Like carrots, parsnips can be eaten raw (grated in a salad, for example) or cooked. They are often more flavorful when roasted, which brings out their natural sugars. Before cooking, wash or peel them if their skin seems too thick. Slice or cut them into sticks for even cooking.

Recipe Ideas

• Parsnip and Apple Soup: Combine the sweetness of parsnip with the slight tartness of apple. Sauté an onion, add parsnips and apples in pieces, cover with broth, and let simmer. Blend to obtain a sweet and savory velouté.
• Honey Roasted Parsnips: Peel and cut parsnips into sticks, brush with a mixture of olive oil, honey, and fresh herbs (thyme or rosemary), then bake at 180°C for 20 to 30 minutes. Serve with whole grains and a yogurt sauce.
• Parsnip and Potato Purée: Cook parsnips and potatoes together, mash them before adding a bit of butter or a plant-based alternative, season with a hint of nutmeg. A smoother and more fragrant purée than simple mashed potatoes.

Pattypan Squash

Pattypan squash is a variety of squash with a particularly original appearance: round, slightly flattened, with a scalloped edge, it is sometimes referred to as “imperial crown.” Pattypan can be white, yellow, or green depending on the variety. Its taste is mild, similar to zucchini, and it is best cooked young so that its flesh remains tender and delicate.

Nutritional Properties

Like other squashes, pattypan is moderately caloric and rich in water. It contains fibers, vitamins (A, C), and minerals (magnesium, potassium). Its high water content, combined with a low presence of carbohydrates, makes it a particularly light and refreshing vegetable. It is also full of antioxidants (notably thanks to vitamin C), beneficial for the body.

Preparation Tips

Pattypan can be cooked in various ways: stuffed, in gratin, raw grated (if the skin is tender), or braised. To choose a pattypan, make sure it is firm, without spots or bruises. Small and medium pattypans are often more flavorful and easier to cook. If the skin is too hard, it is better to peel the vegetable before preparing it. It is generally cut like a classic squash, which may require a sharp knife if the skin is thick.

Recipe Ideas

• Stuffed Pattypan: Cut a cap near the stem, scoop out the flesh, then mix it with other seasonal vegetables (onion, mushrooms). Season with herbs, spices, and a bit of grated cheese or a plant-based alternative. Place the mixture back inside the pattypan and bake.
• Pattypan Gratin: Slice the pattypan, arrange in a baking dish with a bit of plant-based cream (or animal cream if preferred), garlic, onion, aromatic herbs, and sprinkle with breadcrumbs or grated cheese. Bake at 180°C for about 30 minutes.
• Sautéed Pattypan: Cut it into cubes, then sauté in a bit of olive oil or plant-based butter. Add a pinch of garlic, salt, pepper, and optionally fresh herbs. Serve hot with a grain and a legume for a complete vegetarian meal.

Other Forgotten Vegetables to Discover

While Jerusalem artichoke, parsnip, and pattypan are the most well-known, they are not the only ancient vegetables worth your attention. Here are some other varieties worth exploring:

• Rutabaga: A root vegetable close to turnip, sometimes seen as a famine food. However, it has tender and slightly sweet flesh that works well in purée or vegetarian stew.
• Crosne: A small, elongated, and ringed tuber with a mild, slightly nutty flavor. Available in late autumn and winter, crosnes are delicious quickly sautéed or blanched, then pan-fried with a bit of garlic.
• Black Salsify (Scorzonera): These long black roots hide white flesh with a delicate flavor, slightly reminiscent of asparagus. They can be cooked in gratin, white sauce, or simply roasted in the oven.
• Tuberous Chervil: A small conical tuber with a subtle, slightly sweet fragrance reminiscent of chestnut. It is delicious when roasted or steamed and served with a drizzle of hazelnut oil.

These forgotten vegetables are an excellent way to diversify our diet, support farmers who choose to preserve a varied heritage, and reduce our standardized meals. They are highly appreciated in vegetarian cuisine, as they bring a variety of tastes, textures, and colors while being nutritious.

Why Give Them a Place on Our Plates?

Rediscovering these ancient vegetables offers several advantages:

1. Taste Variety: Each vegetable has its own identity. Parsnips are sweet, Jerusalem artichoke has a slight artichoke taste, pattypan is mild and tender… An excellent way to break away from the carrot-zucchini-potato routine.
2. Nutritional Value: Most of these vegetables are rich in fibers and essential minerals. Some, like Jerusalem artichoke, contain inulin, very beneficial for intestinal flora.
3. Biodiversity: By cultivating and consuming more ancient vegetables, we preserve varieties sometimes threatened with extinction. It’s also a way to promote genetic diversity within agriculture.
4. Culinary Heritage: Each region once had its own specialties, often depending on climate and terroir. By reviving these forgotten vegetables, we perpetuate ancestral traditions and know-how.
5. Local Economy: These vegetables are often sold by local farmers. Buying them from small producers encourages short circuits and a more earth-friendly production mode.

How to Integrate Them into a Vegetarian Menu?

Whether you’re already a fan of vegetarian cuisine or just curious to vary your recipes, these forgotten vegetables easily integrate into many dishes. Here are some ideas:

• In Soups or Veloutés: Rich in fibers and vitamins, a soup of forgotten vegetables is a simple and quick way to enjoy their benefits. Jerusalem artichoke or parsnip will give a velvety texture and a slightly sweet taste, while rutabaga or scorzonera will bring other aromatic notes.
• In Gratins and Roasts: Parsnips, pattypan, or rutabaga are particularly suitable for oven cooking. Accompanied by fresh herbs, spices, plant-based cheeses (or animal cheese if you consume it), they transform into convivial and tasty dishes.
• As a Side Dish: Steamed, sautéed, or even grilled, these vegetables can enhance a dish of grains (rice, quinoa, pearl barley) and legumes (lentils, white beans, chickpeas). This results in a complete meal, rich in proteins, fibers, and essential nutrients.
• In Purées or Mashed: Parsnips, Jerusalem artichokes, or rutabagas can replace or complement potatoes for original purées. Mixing two or three forgotten vegetables allows for subtle and more complex flavors.
• In Cold Salads: Some vegetables can also be eaten raw, like young grated parsnip or very young and thinly sliced pattypan. Pair them with a slightly sweet vinaigrette, pumpkin or sunflower seeds, and some fresh herbs.

Tips for Choosing and Storing

• Season: Most forgotten vegetables are available from autumn to early spring. They prefer cooler climates and often withstand lower temperatures. To enjoy them at their peak, consider buying them during their harvest period.
• Choice: Opt for firm vegetables, without spots or signs of mold. For Jerusalem artichoke, beware of tubers that are too dry or shriveled, indicating a lack of freshness. Parsnips should not show mold at their ends, and their skin should be relatively smooth.
• Storage: Store most of these vegetables in a cool, dry place, like a cellar or the vegetable drawer of the refrigerator. Pattypan keeps a bit less long than a classic pumpkin, so it’s best to cook it within a few days of purchase. Tubers (Jerusalem artichoke, rutabaga, parsnip…) can be stored a bit longer, sometimes several weeks, especially if kept in a damp cloth.

Focus on the Ecological Aspect

The return of forgotten vegetables to the organic market and in farmers’ shops is often associated with promoting more biodiversity-friendly practices. By choosing these vegetables:

• You support small producers who choose to sow ancestral varieties.
• You reduce the risk of food waste, as these varieties are often well adapted to local conditions and require fewer resources to grow.
• You contribute to the preservation of genetic diversity. Intensive monocultures weaken the ecosystem, while the cultivation of ancient and diverse varieties strengthens resilience against climate hazards and pests.

To go further, find out about local seed preservation associations, which work for the dissemination, exchange, and revaluation of ancient seeds. You might even consider growing forgotten vegetables yourself in a small garden or in pots on your balcony if possible.

Conclusion

Cooking forgotten vegetables like Jerusalem artichoke, parsnip, and pattypan squash is an excellent way to enrich vegetarian cuisine while contributing to the preservation of biodiversity and culinary heritage. Their mild flavors and varied textures offer endless possibilities, from comforting soups to sophisticated stews. With a good content of fibers, vitamins, and minerals, these ancient vegetables also meet the needs of a healthy and balanced diet. Dare to step off the beaten path and invite these delicious vegetables of yesteryear to your table. Their return will surely surprise and delight your guests… while perpetuating a culinary history that has been left aside for too long. Enjoy your meal and have a great journey into the surprising world of forgotten vegetables!