taste, recipe and tips for cooking and enjoying this healthy vegetable

The tuberous cherfeuille is a vegetable from the carrot and celeriac family. It has a sweet taste reminiscent of potatoes and chestnuts. Like carrots, tuberous cherfeuille can be eaten raw but also cooked. In the latter case, it can be incorporated into many recipes which will allow you to vary your diet and enjoy its benefits.

What are the benefits of tuberose cherfeuille?

Nowadays, many of us are looking for ideas for wholesome and healthy products that we can include in our daily menu. Vegetables, especially seasonal ones, are increasingly appreciated by the French. Aware of their health benefits but also in terms of taste, consumers are rediscovering some vegetables that were part of our grandmothers’ recipes.

Read also: How to use vegetables in skin care? Masks with carrots!

Tuberous cherfeuille is one of those unpretentious vegetables we used to tend to forget in favor of potatoes and carrots in the past. So today we share with you some information about the benefits of consuming it and ways to enjoy it.

Chersfeuille tuberose is a vegetable that does not contain fat and contains vitamins (such as vitamin A, C and B6) and minerals such as calcium, iron, potassium and selenium. Rich in fiber, it is also used as a medicinal plant.

cooking root vegetables

The vegetable is native to the Caucasus region and can be eaten raw or cooked. Here’s how to choose it, what to combine it with and how to prepare it.

Tips for selection and cooking

Cherfeuille tuberose how to prepare it

To select the right tuberous cherfeuilles, it is advisable to focus on small vegetables, because the larger ones can often be empty or less delicious. To recognize the best products, know that they must be firm to the touch and have fresh green leaves.

What to associate it with?

This type of vegetable is really easy to associate with many products we eat every day. It is therefore ideal for replacing certain more ordinary toppings that are eaten a little too often, such as potatoes and carrots for example. In general it can be used to accompany red and white meats but also other root vegetables (for example potatoes).

For vegetarian and vegan dishes, consider serving it with onions, leeks, mushrooms, or even a squash.

Cooking the tuberous cherfeuille

You can serve this type of root vegetable cooked or raw. If you intend to cook it, it is important to know that it is not recommended to subject it to a long heat treatment, because it will tend to take on its flavours. For this reason it is generally added to dishes at the end of cooking.

Read also: how to prepare a soup with celery?

How to cook tuberous cherfeuille?

Since vegetables don’t require long cooking times, you can prepare them quite quickly, especially if you intend to boil or steam them. It will take a little longer to cook in the oven, so you can prepare it together with other vegetables that require the same cooking time.

For cooking times, allow about 5 to 8 minutes for steaming or boiling. In the oven, you will need about 40 minutes depending on the size.

Our little tip in the kitchen: for a slightly crunchy taste, opt for faster cooking, in this way you will avoid the floury effect that can occur if the product is overcooked.

Scroll down for a recipe suggestion.

Recipe: tuberous cherfeuille with mushrooms and butter

Here’s a recipe idea that takes just 30 minutes to prepare and that you can enjoy as a main course or serve as an accompaniment to meats.

Ingredients for 6 people

To prepare this recipe, you will need 900 g of tuberous cherfeuille, 150 g of button mushrooms and 120 g of shiitake mushrooms. To vary the recipe, you can also replace the mushrooms or mix them with pieces of pumpkin. Also plan on some butter (about 15g), parsley, salt and pepper for seasoning.


Preparation requires only 5 minutes of active time, the remaining 25 minutes are reserved for cooking. First prepare your vegetables: wash, clean and peel them, then cut them into large pieces. Then melt the butter, add all the vegetables and cook over low heat. When cooked, add the parsley and season with salt and pepper before serving.

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