Amuse Bouche

At the same time, the humble parsnip, or panais in French, has become an exotic vegetable prized by Parisian food bores. Parsnips were long regarded in France as fit to be eaten only by horses and the English. They have now become, according to Le Figaro, “top of the hit parade of forgotten vegetables, with a very subtle taste reminiscent of the artichoke”.

From Our Man in Paris by John Lichfield