Forgotten Vegetables - Part II

Vitelotte

Vitelotte (also called Negrèsse or Truffle de Chine in French) is an ancient (quite like an heirloom rose) cultivar of blue-violet potato. Originally from Peru and Bolivia, the Vitelotte variety is still commonly grown there.

It is supposed that they are a 200 year old mix of ancient types of Peruvian potatoes. Vitelotte potatoes have a dark, almost black skin and dark violet-blue flesh thanks to a high content of the natural pigment anthocyanin. They retain their colour when cooked. The plants mature late and compared to modern varieties produce a fairly low yield. The tubers have a thick skin and thus store well.

Vitelotte chips

Its colour allows for spectacular dishes, taking in account that the colour blue is not common in gastronomy (except for cakes!)

Vitelotte Millefeuille

Combined with other vegetables of different colours, they certainly look attractive!

Mashed vitelotte

Not only its colour but also its hazlenut-like flavour makes it popular with chefs!
It’s a bit difficult to peel, and when boiled a bit floury.

Vitelotte soup (Image courtesy of Lamiacucina)

In soups, you can sieve it and combine with fresh cream and serve hot or cold as vichyssoise, but chips are probably the most popular way to present and consume them!

Check out
Part III of Forgotten Vegetables

Potimarrons

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