Rediscover old vegetables
Celery, swede, salsify? How good old vegetables taste
The pleasure lies in the earth and in the past? nowadays many are getting old? Rediscovered vegetables. Whether root or tuber, which has made many parents and grandparents still shudder, today many gourmets in delight. A small overview of the new old treasures from the vegetable garden.
- turnips
- turnips
- butter beets
- turnips
- turnip greens
- carrots
- celery root
- Beetroot
- parsnips
- parsley root
- salsify
- Jerusalem artichokes
Here's one on the turnip!
In the past, sugar beets of all kinds used to be poor people's food, as a makeshift aid, as a Najamattatt. Today, the variety of varieties produce very different taste sensations. Beets should always be peeled and cooked.
turnips
turnips are the best known and largest among the edible varieties. Often they look childish-headed, yellowish and robust. A typical winter vegetable from September to February, full of vitamin C and tasting slightly sweet-tart. Hearty stews of turnips are soul-warmers. You can also steam them or pass them as puree.
turnips
turnips are the little, purple-colored sisters of turnips. Half as big and a bit spicy in the taste. Tasty stewed as a side dish.
butter beets
butter beets are the finer variety of rutabaga. They taste similar, but are milder, look similar, but are smaller. They are available from October to January.
turnip
turnip are small, pure white, are usually sold with the green. They necessarily belong on the shopping list - a delicately melting delicacy! Simply peeled into thin slices and sauté in a little butter. The green can also be prepared as a vegetable or salad. Mairübchen, as the name implies, is available from May to November.
turnip greens
turnip greens is a special feature. Here is not the tuber eaten, but the petioles. In Italy, this is called Cima di rapa and is widespread. Turnip is prepared like spinach or chard - you can blanch, stew or fry it. Main time: May-October.
Well known, misunderstood on all sides
carrots
carrots, Carrots, yellow turnips, roots? .Everyone knows the rabbit treat. For years, the common carrot was only in orange, now come back to old varieties on the market in different colors and shapes. For example, purple. Or round? which explains that the carrot in many parts of the country is called yellow turnip. Carrots are best when cooked in butter and caramelized with a little sugar. Carrot should be peeled, scrub biomöhren at least well under hot water.
celery root
celery root you need for sauces and broths. And for wonderful dishes such as potato and celery puree, fried celeriac slices (in addition to blanch thin slices, then bread and fry, you can also fill like a Cordon Bleu). Celery should always be peeled.
Beetroot
Beetroot ? Anyone who now thinks about the slippery stuff from the glass and shakes himself, misses something. Beetroot has a wonderful earthy-sweet taste that blends well with salmon, for example. But beetroot also has enormous coloring power. Those who handle it should wear gloves and protect their clothes. Also, one should not be surprised about color games even after eating the next day on the toilet. If you want to choose the easy way to beetroot, peel it only after cooking: Wash the beetroot well, pack in aluminum foil and simply cook at 175 degrees in the oven for about 1 ½ hours. Open at the table, cut open in the middle and eat with a (large) dab of sour cream or crème fraiche like a baked potato.
So what is that?
parsnips
parsnips Until 200 years ago they were one of the main foods in Germany. Today you can find them a lot in baby food, because they are so digestible. You get them from July to March and can easily prepare them like carrots.
parsley root
parsley root or root parsley tastes intense and slightly peppery and gives stews more whistle because the parsley flavor is preserved. Other dishes can be spiced up with it? Mashed potatoes, for example (parsnips are great too).
salsify
salsify are actually black on the outside and became the poor man's asparagus in the old days? called. Or winter asparagus, since salsify is offered from October to April. They taste slightly nutty and delicious in a béchamel. The preparation is a bit tricky: First, the black rods are well scrubbed. Then the black bowls have to go down with the peeler. But as the vegetables stain your fingers and make them horribly sticky, you should definitely wear gloves.The peeled rods must either immediately into the cooking water or first in vinegar water, they oxidize very quickly. Then blanch.
Jerusalem artichokes
Jerusalem artichokes you should definitely try. The bizarre tuber, a sunflower species, has a unique taste and is not just, as many think, suitable for puree. A suggestion: brush well, then cut into extremely thin slices, sauté in olive oil and finish thinning. Just before serving, sprinkle with some balsamic vinegar, salt and pepper, done. Good Appetite!
