My blog’s winter sleep turned out to be a little bit longer than expected. The reason for the silence is that first I moved partially to Frankfurt for 3 months and then after more than 10 years in Erlangen I finally moved to Germany’s most colourful and versatile gastronomic city: Berlin. Looking for a new apartment, packing and moving all my stuff, saying goodbye to friends and equipping my new home with furniture devoured several weekends. In the end, everything went very well. From the cooking perspective, the most important change is that I replaced my tiny 3m² kitchen with a huge 12m² one. So finally I have the space for all my equipment right in the kitchen and don’t need to hide cooking utensils under my sofa or bed. Though, the kitchen is still not ready completely since I’m working on a kitchen island, but at least it is operational. As an inauguration I prepared a fresh and simple dish – in the hope that spring might come in a few days.
Tag Archives: turnip
Camomile Turnip on Poppy Seed Soil
In my previous post I gave a short review of the renewed Foodpairing website. In a short tutorial I went through all options of the Foodpairing Explorer and simultaneously created a combination of ingredients featuring poppy seeds, banana, turnip, apple and camomile. First this combination might sound a little bit weird, but if you take a closer look, they actually make sense together. Poppy seeds aren’t very sweet but slightly bitter on their own. Banana used as chips are less flavorful and less sweet compared to the raw fresh fruit and it contributes a nice crunchy texture too. Apples can be tart, turnips are actually very sweet and while they are both crisp, their consistencies differ. So to sum up, every main flavor and many different textures are present in the aforementioned combination, which is the foundation of creating an interesting vegan dish based on them.
Trout with Rutabaga Puree, Red Carrots and Brussels Sprouts
If you get bored of potatoes in winter, rutabaga is a great alternative. It makes a puree very similar in consistency, although the rutabaga version is lighter due to its lower starch content. I like to add a small garlic clove to the rutabaga while cooking it over low heat, which adds a nice flavor while not overwhelming the rutabaga’s taste. Rutabaga and especially its cooking liquid always remind me of peanuts. It has the sweetness of the peanuts too, which needs some balance that can be adjusted by a fruit vinegar of your choice.