Got enough cabbage, beets, etc.?: Hang in there! Now celebrate winter vegetables again with this menu

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Over and over again this cabbage, cabbage, savoy cabbage. Forever these beets, beets and other root vegetables. Who doesn’t want a variety of summer vegetables? But now it’s time to hold on! Stay strong! Especially since at the wholesaler the asparagus is already in the display case in bunches, just a few steps away from the peeled strawberries. Seductive but not seasonal. Here is a menu in which local winter vegetables play a leading role.

Contents:

• 2 fennel bulbs
• 2 unprocessed oranges
• fine sea salt, ground black pepper
• 1 pepperoncino, seeded and finely chopped
• extra virgin olive oil
• Condimento bianco (white balsamic vinegar) or white wine vinegar

Preparation:

Trim the fennel greens and set aside. Trim the fennel shoots and trim the stem. Place the fennel on the stem and halve it lengthwise from top to bottom with a sharp kitchen knife, place it on the cut surface, halve it lengthwise again and then cut it diagonally into thin strips of about 5mm.

Cut off the peel of the orange, including the white peel, with a sharp knife. Fillet the oranges.

Share the fennel on a salad plate or deep bowls. It is served with salt and black pepper. Spread pepperoncino and fennel greens on top. Drizzle with a generous amount of olive oil and a small amount of white wine vinegar.

Variants:

Enrich the fennel salad with grated parmesan or mix it with black olives.

By: Claudio Del Principe, “All’orto”, AT Verlag

Contents:

• 1.2 kg waxy potatoes
• 400 g celery
• 1½ teaspoons of salt
• 3 tablespoons of flour
• 100 g butter, liquid

Preparation:

For these oven rosti, preheat the oven to 180 degrees. Peel the potatoes and grate them coarsely with a grater. Cut the celery into cubes about 1 cm in size and mix them with the potatoes with salt and flour.

Pour the mixture onto the baking tray and drizzle with melted butter. Bake in the preheated oven until golden brown, about 1 hour.

Posted by: Carlo Bernasconi & Juliette Chrétien, “Helvetia Vegetaria”, AT Verlag

Contents:

• 220 g butter
• 200 g sugar
• 200g flour
• 200 g raw beetroot
• 4 eggs
• 1 pinch of salt
• Vanilla bean pulp
• 2 teaspoons of baking soda

Preparation:

Peel the fresh beets and grate finely with a brown grater. Squeeze the beets with your hands using a cloth or strainer, so that the cake absorbs less water later.

Mix butter and sugar with a hand mixer until fluffy. Then add the eggs and continue mixing.

Add the remaining ingredients, except the edges, to the dough mixture and mix until you get a smooth dough. Finally, mix the grated and squeezed edges into the dough.

Pour the mixture into a cake mold lined with baking paper and bake in the oven at 180 degrees for about 50 minutes. After baking, let it cool completely on a rack. Vanilla sauce or whipped cream goes well with this.

Source : Blick