Carefully selected

From January 10 to February 4, 2018, Marché® Restaurants will be presenting specialty dishes made with ProSpecieRara vegetable varieties. Discover our delicious recipes at all Marché® Restaurants and right here for you to cook at home.

ProSpecieRara and Marché®

ProSpecieRara is a Swiss non-profit foundation that was established in 1982 with the mission to save endangered livestock breeds and crops from extinction. More than 3000 individuals and institutions currently support ProSpecieRara in its endeavor and grow fruit trees and vegetables and breed livestock to preserve biodiversity. 

Our passion for cooking and special ingredients brought us to ProSpecieRara. Together we want to draw attention to the variety of available foods and to the importance of a conscious diet. 

Familiarize yourself with the five winter vegetables we offer

  • Blue St. Gallen potatoes

    This specially colored potato known as the “Blaue St. Galler” (Blue St. Gallon potato), is a prime example of how specific traits of old varieties can prevail through further cultivation. Unlike its parent plant, the “Blue Swede,” these potatoes retain their intense blue and violet coloration even during the cooking process.

     

    You will find the relevant recipes right here for you to cook at home
  • Use:

    Blue St. Gallen potatoes are suitable for making mashed potatoes, fried potatoes, potato soup, and potato chips – and lend a touch of color.

    At Marché® Restaurants:
    We offer the Blue St. Gallen potatoes in our potato and red cabbage salad, potato gnocchi, potato roulades with herbs, and spiced potato chips.

    Our locations
  • Half-long Turga parsnips

    This root vegetable originates from Central and Southern Europe. As early as the era of the Roman Empire, this tuber was extremely popular. However, in the 20th century, the majority of parsnips and many other root vegetables were replaced by carrots. Parsnips have a pleasantly sweet and savory flavor and are rich in vitamins and minerals, such as potassium and zinc.

    You will find the relevant recipes right here for you to cook at home
  • Use:

    Half-long Turga parsnips can be eaten raw as a salad or served steamed. When cooked, they make an ideal pairing with sauce-based dishes and soups. Similar to parsley, the leaves are a great seasoning for a variety of foods. Parsnips also make wonderful baby food.

    At Marché® Restaurants:
    We offer a deep-fried version of the half-long Turga parsnips with mayonnaise, as well as a lemon-parsnip tart.

    Our locations
  • Küttigen carrots

    A local Swiss variety from Küttigen in the canton of Aargau, where it has been traditionally cultivated by women farmers. The original variety harkens back to a time when all carrots were as white as wild carrots. Küttigen carrots have an intense, slightly bitter carrot flavor and are particularly suitable for cooking and pickling.

    You will find the relevant recipes right here for you to cook at home
  • Use:

    Küttigen carrots go well with hearty meat dishes, but may also be prepared as a salad or roasted.

    At Marché® Restaurants:
    We offer this variety in our Küttigen carrot and almond cake, as well as in a Küttigen carrot salad with citrus fruit.

    Our locations
  • Jaune longue du Doubs carrots

    The “Jaune longue du Doubs” carrot belongs to the variety of pale yellow long carrots that went out of style in the 20th century. Yellow-fleshed carrots preceded the orange carrots that are widespread today. They tend to ripen late, yield large crops, and are less sweet than orange carrots. Their name comes from the river Doubs, which flows through France and the Romandy.

    You will find the relevant recipes right here for you to cook at home
  • Use:

    These carrots can be served as a puree, used as a soup ingredient, or made into a salad. They offer a decorative touch when mixed with orange carrots.

    At Marché® Restaurants:
    We offer Jaune longue du Doubs carrots as carrot pickles and mashed carrots with a lentil vinaigrette.

    Our locations
  • Baby greens (purslane, beet greens, winter cress)

    These young vegetable leaves create a beautifully aromatic and visually appealing mix. Purslane is slightly sour and tangy as well as refreshingly crisp. Winter cress, also known as herb barbara, is known for its high vitamin C content. The fast-growing beet greens are owed to the Egyptian flat red beet, which originated in Italy, not Egypt, however.

    You will find the relevant recipes right here for you to cook at home
  • Use:

    This mix is ideal as a salad or as a substitute for spinach, since it does not oxidize when cooked. It is delicious when steamed and served lukewarm with a marinade. Thanks to its intense and tangy aroma it is ideal in Asian dishes.

    At Marché® Restaurants:
    We offer the baby greens as a roasted salad with sesame and chili, as well as in a green smoothie.

    Our locations

Experience our variety and win

Enjoy a delicious ProSpecieRara dish at a Marché® Restaurant of your choice, pick up our exceptional recipe booklet at the cash register, and participate in our raffle. 

You can win a package to help you get started on your winter vegetable recipes which includes a Marché® apron, Victorinox knife block, and a cookbook.

  • «In today’s hectic everyday life, it is more important than ever to make healthy eating choices. As a consequence, we came up with the idea of offering “slow food” along the fast-paced highway corridor and to familiarize our guests with rare vegetable varieties.»

    Tom Zumbach Culinary Advisor