Potatoes were an equally glorious discovery for Basque cuisine. Peas, green beans, and other varieties give rise to soups and vegetable dishes, stuffed chard leaves in batter are a well-received dish from Araba that has become a typical Basque dish. Vegetables such as cardoons, prepared with almonds and a light smooth sauce, are the stars of traditional holiday cuisine, and cabbage is widespread throughout all Euzkadi, especially in Gipuzkoa, where it is used to complement some tasty haricot beans. The reigning fruit in Euzkadi is without a doubt the apple, primary ingredient in Christmas compotes, and of course cider. Several roasted apples could be a perfect dessert.
Chestnuts are another harvest of which there are dozens of local species, like apples.
As in the case of cherries and walnuts, the cultivation of chestnuts has declined considerably due to the replacement of native trees with other, more productive, species of tree, however, they have not fallen into oblivion. However, going back to the source, the areas of Tolosa, Gipuzkoa, and the outskirts of Gernika, Bizkaia, are the perfect place to enjoy red haricot beans. Another typical specialty from Bilbao is a sweet spinach pie. It was last modified on Sun, Jun 3, 2001. Please report any problems or suggestions to Blas.