Winter is still here… Just a little more patience before finding the colors of spring fruits and vegetables. In the meantime, carrots and cabbage for vegetables, and citrus fruits and apples for fruits are to be favored.
Dishes based on potatoes or endive salads can be on the menu for February lunches and dinners. Revived by the greatest chefs, they are increasingly seducing consumers.
They can be consumed fresh until the end of winter. Rich in fiber, vitamins, and minerals, they will bring original flavors to your plate.