Discovery trip to the land of plenty – rutabaga

Good afternoon dear ones!
First of all, I would like to thank you very much! In the last week I started my Discovery Tour to the land of plenty on the topic Amaranth and was incredibly happy about all your kind and so positive words! Thank you, thank you, thank you!

On my little journey of discovery to the land of plenty of food, I would like to introduce myself to unknown ingredients, and to get to know the variety of wonderful foods that we have on offer.
Maybe that’s the way to make one or the other of you have the taste to discover something new in the kitchen.


Now, however, on the subject: today it’s about the on my menu to date non existent turnips .
The beets are not really “in”, they are available every year, but at least most of the younger age do not know much about this vegetable. One reason for this is that in Germany during starvation times only swede were eaten and therefore they were subsequently removed from the diet by many. In the so-called turnip winter 1916/1917 during the First World War appeared even turnip cookbooks, with recipes for turnip chops, turnip coffee and turnip pies.
Just the fact that swede used to be a poor people’s meal and so incredibly varied used to make me curious and I just had to find out more about the round turnip.


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But what are turnips actually exactly?

The rutabaga is a subspecies of oilseed rape that has season from September to May. It has the exciting feature of accepting almost every taste. Depending on which fruits or vegetables you use the turnip, it takes on this taste.
The turnip boasts a wonderful nutrient content and also scores with a very low fat content. With a water content of over 80 percent, winter vegetables are one of the lowest calorie root vegetables.

More information on the rutabaga can be found in the food dictionary .

And where can you buy turnips?

At the moment you can find turnips in every well-stocked supermarket and on the weekly market.

Use of turnips in the kitchen

You can use the turnips raw, for example, grated in salad. In my opinion, they taste raw like sweet kohlrabi, so you have to like it. In most cases, the round turnip is cooked cooked, either cooked or fried in the pan. For this she is peeled and then cut into pens or cubes.


I’ve chosen to meet Turnips with Ginger based on a recipe by Jamie Olliver from the current Jamie 19459004]. I love ginger anyway, you already know from my ginger biscuits . In addition, I think the idea of ​​such a simple vegetables with cilantro and turmeric give a certain kick super.

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Swedes with ginger

  Portions : 4

  calories per serving : 215 kcal

Ingredients

  •   4
      EL
      Oil
  •   1
      TL
      Black seed
  •   3
      cm
      fresh ginger
  •   1
      kg
      Swedes
      in 2 cm pieces
  •   1
      TL
      ground chilli flakes
  •   1
      TL
      ground coriander
  •   2
      TL
      ground turmeric
  •   4
      Tomatoes
      hacked
  •   Lemon juice
  •   1
      half bunch coriander green

Instructions

  1. Turnips Peel and cut into 2 cm pieces, then dice the tomatoes very small. Heat the oil in a pan, add the black cumin and 2 cm of grated ginger. Fry for a few minutes until the black seed starts to jump.

  2. Now add the turnips and the powder spices and mix well. Cook for a few minutes, then add the chopped tomatoes and cook for 10 minutes until the turnips are tender.

  3. While doing so, chop the coriander leaves and add salt, pepper and lemon juice to the turnips after the lapse of time.

  4. Sprinkle with a few coriander leaves and slices of ginger, done.




[19459004 ] My conclusion
The former cattle feed definitely did not deserve its bad reputation. Grade of the diversity, which offers a round turnip, I find wonderful and will definitely test how it tastes with turnips stretched applesauce.
However, I have to say that the rutabaga for me does not arrive against my beloved Kohlrabi. Personally, the round lady in the taste is also a bit too cabbage, but my loved one it tasted very good.
If you like carbonaceous taste, you will certainly find the rutabaga great and enjoy its transformational art!

That’s it for today, dear ones, I wish you a wonderful day and a lot of experimentation in the kitchen,
Mia

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