Against sweet hunger and good for the climate: Jerusalem artichokes, rutabaga and parsnips
Old vegetables - that makes them attractive
The three old types of vegetables share the reputation of poor people eating - at least with our grandmothers. Swedes helped survive in times of war, and parsnips were especially popular as cattle feed. A pity, because the old vegetables not only taste delicious and have low calories, they also contain a wealth of minerals and vitamins. And: They are also at the forefront of environmental protection.
In autumn and winter, when there are only a few vegetables on the domestic market, they have their big show. Your advantage: They do not have to be flown in or brought up in heated greenhouses, they defy the German cold.
If you are looking in vain for Jerusalem artichokes, turnips and parsnips in your supermarket, just stroll through the market or go to a health food store. There you will get the vegetable newcomer. And here are the most important information and recipes.
Parsnip - makes for a sweetish-nutty note in the puree
That's how it tastes: sweetish-nutty, with a hint of cinnamon.
Then there is it: Parsnips are harvested from October on. The season goes on until May. You can store parsnips as well as carrots in the cool cellar. There they stay for several months. But beware, do not wash beforehand. If you store the parsnips too warm, they will be furry-spongy. Parsnips are not only grown in Germany, but also imported from England, the Netherlands and Hungary. If you want to avoid unnecessary transport kilometers, ask where the parsnips come from.
That's why we like them: Since parsnips hardly absorb nitrate, they are popular as a baby food. That's why many parents will know them. Parsnips contain a lot of calcium, iron, provitamin A, vitamin C and vitamins B1, B2, B6 - and low calories.
How to use it: Peel parsnips or just brush off. They taste as raw food, cooked as puree or soup or, for example, in a casserole as a vegetable. Especially in England parsnip flour is also used for baking cakes.
Recipe suggestions:
Cream of parsnips
Colorful vegetable with meatballs
Vegetable casserole with bacon and chicken meat
Involtini in Marsala-Sud
Rutabaga - the lowest-calorie root vegetables
That's how it tastes: spicy, strong-earthy, carrot-like.
Then there is it: have season from September to May. Keep them cool and dry, for example in the cellar, for up to six months. If stored incorrectly they will quickly become woody, furry and moldy.
That's why we like them: provide us with an extra portion of nutrients. In addition to calcium, iron, potassium, magnesium and sodium, they contain the vitamins B1, B2, B3, B6 and C. In addition, turnips are the lowest-calorie root vegetables that exist.
How to use it: Turnips are ideal for stews, soups and purees. Peel and diced for about 40 minutes in salted water (add pepper and sugar to the water).
Recipe suggestions:
Pasta and swede Carbonara
Lentils with fried swede
Turnip Moussaka
Swede curry with green lentils
Jerusalem artichokes - reduces the appetite for sweets
That's how it tastes: slightly bitter and earthy, more intense after cooking, slightly nutty (Jerusalem artichokes with a light shell are spicier than those with a dark skin).
Then there is it: Jerusalem artichokes are harvested from October to May. Frost can not harm the winter vegetables. It tolerates up to -30 degrees Celsius. What the Jerusalem artichoke, on the other hand, can not tolerate, is if it is kept longer after the harvest. Best placed in a plastic bag or in a damp cloth in the refrigerator and eat as soon as possible. You may still be able to save slightly shrunken specimens by placing them in cold water for an hour to harden them. In Lower Saxony, there is an own Jerusalem artichoke seed breeding, which has bred new, improved varieties and has thus ensured an upswing in Jerusalem artichoke cultivation in Germany. Thus, the - still small - demand can be covered by the domestic cultivation.
That's why we like them: "Topis," as connoisseurs affectionately call them, not only taste good, they also look pretty. The plant can grow up to 3 meters high and is reminiscent of a sunflower - which one unfortunately no longer looks at the less attractive tuber. But the nutritional value can be seen: The Jerusalem artichoke contains more iron, potassium and phosphorus than potatoes. In addition, there are many dietary fibers, calcium, high-quality protein and vitamins B1, B2, B6, D and C.And there is good news for those who want to stay slim: the carbohydrate "inulin" contained in Jerusalem artichoke helps against cravings and appetite for sweets.
How to use it: Are you looking for a change from the daily apple? The raw Jerusalem artichoke tubers - brushed off and washed thoroughly - can be eaten simply by hand. Or you eat them as a raw food salad - you prevent the darkening with lemon juice. You can also peel the tuber, but it does not have to be. The shell is well tolerated and peeling quite laborious. Another tip for "topi beginners": For example, you can give a new flavor to a bowl of lamb's lettuce with a grated Jerusalem artichoke tuber. But the Jerusalem artichokes not only taste raw, but also with little water or fat in their own juice steamed, fried or baked. But beware: Do not eat too much at once, this can lead to bloating and diarrhea.
Recipe suggestion:
Jerusalem artichoke puree with artichoke bottoms and tomatoes
Jerusalem artichoke puree with scallops
