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The Turnip – Forgotten Vegetables (Part 2)

Especially in Central Europe, the nutritious beet was found on the menu for many centuries. However, with the arrival of the potato in Europe, its importance as a staple food was lost. After that, they were used more as animal feed. Only in recent years has this tasty root vegetable made a comeback.

The variety of beets is greater than you think. There are various types of beet, such as May beet, autumn beet, or Teltower beet. The variety of varieties and names alone is evidence of wide distribution. As there are, among other things, the stubble, white turnip, water turnip, field turnip, etc. In Austria, they are also called Wruken, and in Switzerland Räben. By the way, kohlrabi (or turnips) and turnips are separate species.

May turnips and white turnips are particularly popular and are also suitable for eating raw in a salad. They taste best glazed as a side dish, as a puree, stew, or soup, as classic “sour turnips” or in the typical Burgenland strudel. The young leaves of the turnip are called stalks and can be prepared like spinach.

Healthy all around: beet nutrients

In terms of taste, beets are close to radish, but not as spicy. Turnips are usually juicier too. As the name suggests, turnips and autumn turnips are available from early summer to the cold season. This is a good thing because in and after the winter and for the cold season we need an extra dose of vitamins that are contained in the beet anyway. Rich in vitamin C, folic acid, magnesium, and iron, the autumn turnip is an ideal source of vitamins. You can also recognize the mustard oils it contains by the slightly sharp taste of the beets. Because of this, they have an antibacterial effect. With over 90% water content, the autumn turnip is the most water-rich root vegetable and has only 24 kcal/100 g.

This is how your turnip will hold up

Turnips are usually available fresh at farmers’ markets from April to October. Since they can also be stored very well, you can actually get them all year round. If you have an earth cellar at home, it’s worth buying a few more turnips. But even in the vegetable compartment of your refrigerator, the hearty turnips will keep for a few days.

Various ways of preparing the beet

Like other root vegetables, turnips can cause mild flatulence. Therefore, for the good of all, they should be seasoned with caraway, coriander and bay leaves when cooking. If you add cider vinegar or lemon juice and sugar, the characteristically earthy taste will be softened. An interesting variation is the savory sheet cake with turnips!

Special Interest: Turnip

The coat of arms of Keutschach am See in the Austrian province of Carinthia shows how important and highly regarded beets used to be. The Salzburg Prince-Archbishop Leonhard von Keutschach also had beets in his coat of arms and had the so-called “Rübentaler” minted in the 16th century.

In Tyrol there is the “Wildschönauer Krautingerrübe”, which was practically ennobled by Empress Maria Theresia: Only in the Wildschönau and nowhere else was it allowed to distil a schnapps from the stubble turnip. It can still be drunk with bacon snacks today. Incidentally, at the beginning of October, there is Wildschönau Krautinger Week for all beet enthusiasts.

After bringing in the last “Räben”, the Swiss carve lanterns from the autumn turnips, which are carried through the streets in a procession as “Räbenlichter”.

Autumn turnips have been cultivated more intensively in Burgenland for several years. Some farmers have specialized in their cultivation and offer the beets from the farm.

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Food

The Parsnip – Forgotten Vegetables (Part 1)

The comeback of the “forgotten root”

As early as the 18th century, everyone was talking about the parsnip. However, it has been forgotten by the advance of the potato. Wrongly so, because the “forgotten root” also has a lot to offer for the modern kitchen!

First of all, the taste of the parsnip is slightly sweet, nutty, and pleasantly spicy. has seasoned
the “old-fashioned vegetables” from October to mid-March. It is therefore one of the autumn and winter vegetables.

Health benefits of parsnips

  • Good for the heart: people with high blood pressure, in particular, are welcome to eat these vegetables. Because the mineral potassium relieves the heart.
  • Gentle on the stomach: Parsnips are easy to digest. The essential oils contained soothe the stomach.
    Babies love them too: Whether boiled or steamed – parsnips are popular with small children because of their sweet taste. You can combine them with carrots or peas, for example.
  • Pectin-Rich: Some of the fiber in “old-fashioned” vegetables is made up of pectin. It promotes digestion in a gentle but effective way. Pectin also ensures a longer-lasting feeling of satiety.

  • Make nerves strong: With 26 mg of magnesium per 100 grams, parsnips are a good choice for a well-functioning nervous system.
  • Antibacterial effect: With its essential oils, the root vegetable offers protection against bacteria.
  • Help with losing weight: If you want to lose weight, you can reach for parsnips with a clear conscience. Because they are low in calories and also score points with draining potassium.
    A large selection of parsnip recipes can be found here.
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Fiji

Is seafood a prominent part of Fijian cuisine?

Introduction

Fiji is an island nation located in the South Pacific Ocean. It is well-known for its stunning beaches, crystal-clear waters, and lush tropical forests. The Fijian cuisine is also something that attracts many visitors to the country. The food in Fiji is a fusion of different cultures, including Indian, Chinese, and Polynesian. However, seafood is a prominent part of Fijian cuisine. In this article, we will explore the role of seafood in Fijian cuisine and its influence on Fijian culture.

Fijian Cuisine

Fijian cuisine is a blend of different culinary traditions. The indigenous Fijians have their own traditional dishes, which are influenced by Polynesian cuisine. Indian cuisine has also had a significant impact on Fijian cuisine due to the large Indian population living in Fiji. Chinese cuisine has also influenced Fijian cuisine, especially in the cooking techniques used. Some of the typical ingredients used in Fijian cuisine include coconut milk, cassava, taro, yams, sweet potatoes, and seafood.

Seafood in Fijian Cuisine

As Fiji is an island nation, seafood is a natural part of its cuisine. Seafood is an excellent source of protein and is widely consumed by the people of Fiji. Fish, shellfish, and other sea creatures are used in a variety of Fijian dishes. Seafood is also a staple food for many Fijians who live in coastal villages.

Types of Seafood Used in Fijian Dishes

Fiji is home to a vast array of seafood, and many different types of fish are used in Fijian dishes. Some of the most commonly used fish in Fijian cuisine include tuna, mahi-mahi, snapper, and trevally. Shellfish such as clams, mussels, and lobsters are also used in traditional Fijian dishes.

Traditional Fijian Seafood Dishes

There are many traditional Fijian seafood dishes that are popular with both locals and tourists. One such dish is kokoda, which is a type of ceviche made with raw fish marinated in lemon or lime juice and coconut milk. Another popular dish is lovo, which is a traditional Fijian feast that involves cooking seafood and other meats in an underground oven.

Influence of Seafood on Fijian Culture

Seafood has had a significant influence on Fijian culture. It is a vital part of the country’s cuisine and is consumed on a daily basis by many Fijians. Fishing is also an important activity for many people living in coastal villages in Fiji. Seafood is also an integral part of Fijian ceremonies and celebrations, such as weddings and funerals.

Sustainability of Seafood in Fiji

Fiji’s seafood industry is facing many challenges, including overfishing and climate change. The government of Fiji has implemented several measures to ensure the sustainability of the country’s seafood industry. These measures include the creation of marine protected areas, the implementation of fishing quotas, and the promotion of sustainable fishing practices.

Conclusion

In conclusion, seafood is a prominent part of Fijian cuisine and plays a significant role in Fijian culture. It is a vital source of protein for many Fijians and is used in a variety of traditional dishes. However, the sustainability of Fiji’s seafood industry is a significant concern, and measures must be taken to ensure its long-term viability.

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Gambia

Is seafood a prominent part of Gambian cuisine?

Introduction to Gambian Cuisine

Gambian cuisine is a reflection of the country’s rich culture and history. Located in West Africa, The Gambia is a small country that is known for its diverse range of traditional dishes and cooking techniques. Gambian cuisine is characterized by its bold and flavorful dishes that are often made using fresh, locally sourced ingredients. The cuisine is heavily influenced by the region’s tropical climate, which offers an abundance of fresh produce and seafood.

The Role of Seafood in Gambian Cuisine

Seafood is a significant part of Gambian cuisine and plays a vital role in shaping the country’s culinary identity. The Gambia is a coastal country, and as such, seafood features prominently in its traditional dishes. The country’s proximity to the Atlantic Ocean means that its cuisine is rich in fish, shellfish, and other seafood. Gambians have a deep connection to the ocean, and this is reflected in their cuisine.

Fish, the Most Prominent Seafood in Gambian Cuisine

Fish is perhaps the most prominent seafood in Gambian cuisine. The country’s most famous fish dish is Benachin, also known as Jollof rice. This dish is made using rice, tomatoes, onions, and a variety of spices, and it is usually served with grilled or fried fish. Other popular fish dishes in Gambia include Domoda, a fish stew made with peanut butter sauce, and Yassa, a grilled or fried fish dish served with onions and lemon sauce.

Other Seafood Dishes in Gambian Cuisine

Apart from fish, Gambian cuisine also features a variety of other seafood dishes. Oysters are a popular delicacy in the country, and they are often served raw with lemon juice or cooked in stews and sauces. Crabs, prawns, and lobsters are also commonly found in Gambian cuisine and are used to make a variety of dishes, including stews and grilled dishes.

The Significance of Seafood in Gambian Culture

Seafood holds great cultural significance in Gambian culture. Fishing has been a vital part of the country’s economy and way of life for centuries. Fishermen play an essential role in the community, and their catch is often shared and celebrated with friends and family. Fishing is also an important cultural activity, and many traditional festivals and ceremonies center around it.

Conclusion: Seafood, a Vital Component of Gambian Cuisine

In conclusion, seafood is a vital component of Gambian cuisine. The country’s coastal location has led to a rich culinary tradition that is heavily influenced by the ocean. Fish, in particular, is a prominent feature in many traditional dishes, and other seafood, such as oysters, crabs, and prawns, are also commonly found in Gambian cuisine. Seafood’s cultural significance in Gambian culture is another indication of its importance in the country’s culinary identity.

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Finland

Is seafood a prominent part of Finnish cuisine?

Introduction: Finnish Cuisine Overview

Finnish cuisine is often characterized by its simplicity and reliance on natural, local ingredients. Rooted in a rich agricultural tradition, Finnish food is heavily influenced by the country’s geography and climate. While meat and dairy products have long been an important part of the Finnish diet, seafood is also an important component of Finnish cuisine. With over 187,000 lakes and thousands of miles of coastline, Finland is gifted with abundant freshwater and saltwater resources that have been utilized by its inhabitants for centuries.

Seafood in Finnish Traditional Cuisine

Seafood has been a part of Finnish cuisine for centuries. Fish, especially salmon, has been a staple food for Finns since ancient times. Traditionally, fish was preserved by smoking, drying, and salting, and was consumed throughout the year. Fish soup, made with salmon, perch, or pike, is a classic Finnish dish that has been enjoyed for generations. In addition to fish, Finnish coastal areas also have a tradition of catching and consuming shellfish, such as crayfish and mussels.

Fishing Industry in Finland

The Finnish fishing industry is a small but significant sector of the country’s economy, with over 10,000 people employed in fishing and aquaculture. Despite its small size, the industry is highly regulated, with strict quotas and regulations in place to protect fish stocks and ensure sustainable fishing practices. The most important commercial fish species in Finland are Baltic herring, vendace, and salmon, which are caught both in the wild and through aquaculture.

Popular Finnish Seafood Dishes

In addition to fish soup, there are many other popular Finnish seafood dishes. One of the most well-known is “kalakukko,” a traditional Finnish fish pie made with rye dough and filled with fish, bacon, and onions. “Lohikeitto,” a creamy salmon soup, is another beloved Finnish dish that is often served at family gatherings and celebrations. Grilled and smoked fish, such as salmon and whitefish, is also a popular dish in Finland, often served with butter and potatoes.

Contemporary Seafood Trends in Finland

In recent years, Finnish chefs have been exploring new ways to incorporate seafood into their menus. Nordic cuisine has become increasingly popular worldwide, with its emphasis on fresh, seasonal ingredients and simple preparations. This has led to a renewed interest in Finnish seafood, with chefs experimenting with new flavor combinations and techniques. For example, Finnish chefs have been incorporating seaweed and other coastal plants into their dishes, as well as using new cooking methods such as sous vide and fermentation.

Sustainability and Future of Seafood in Finnish Cuisine

Like other countries, Finland faces the challenge of maintaining sustainable fishing practices in the face of growing demand for seafood. The Finnish government has implemented strict regulations and quotas to protect fish stocks, but there is still much work to be done to ensure that fishing and aquaculture are sustainable in the long term. However, there is reason for optimism, as Finnish chefs and consumers are increasingly aware of the importance of sustainability and are making efforts to support responsible fishing practices. With its rich and varied seafood resources, Finnish cuisine is sure to remain a prominent part of the country’s culinary heritage for generations to come.

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France

Is seafood a prominent part of French cuisine?

Introduction: French cuisine overview

When it comes to culinary culture, France has always been one of the most prominent players in the world. French cuisine has a rich and complex history dating back centuries, and is known for its emphasis on fresh, high-quality ingredients, precise preparation techniques, and sophisticated flavor profiles. From classic dishes like Coq au Vin and Ratatouille to decadent desserts like Crème Brûlée and Tarte Tatin, French cuisine has something for everyone.

Historical background of seafood in French cuisine

Seafood has played a significant role in French cuisine for centuries, dating back to the Roman era when oysters were a staple food in Gaul. Over time, seafood became more commonly consumed throughout France, particularly in coastal areas where fresh fish and shellfish were abundant. During the Middle Ages, seafood was considered a luxury food and was only accessible to the wealthy. However, as trade routes opened up, seafood became more widely available and eventually became a staple of French cuisine.

Common seafood dishes in French cuisine

France is home to many traditional seafood dishes that have become world-famous. Some of the most popular include Bouillabaisse, a traditional fish soup from Marseille made with a variety of seafood, including fish, shellfish, and squid; Coquilles Saint-Jacques, a dish of scallops baked in a creamy sauce with mushrooms, onions, and white wine; and Moules Marinières, a classic dish of mussels cooked in white wine, garlic, and shallots.

Regional variations in seafood cuisine across France

As with many aspects of French cuisine, seafood dishes vary from region to region depending on local ingredients and traditions. In coastal regions, seafood is often the star of the menu, with dishes like seafood stews, grilled fish, and oyster platters taking center stage. Inland regions, on the other hand, tend to feature freshwater fish like trout and pike, as well as dishes that combine both seafood and land-based ingredients.

Impact of French seafood on global gastronomy

French seafood has had a significant impact on global gastronomy, with many classic French seafood dishes being replicated and adapted in restaurants around the world. French seafood preparations and techniques, such as poaching, grilling, and braising, have also become staples of modern cuisine.

Future trends in French seafood cuisine

As with all aspects of cuisine, French seafood is constantly evolving, with chefs experimenting with new ingredients, techniques, and flavor profiles. One trend that is likely to continue is a focus on sustainability and ethical fishing practices, as consumers become more aware of the environmental impact of seafood consumption. Additionally, there is a growing interest in fusion cuisine, with chefs combining French seafood with ingredients and techniques from other culinary traditions to create unique and exciting dishes.

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Gabon

Is seafood a prominent part of Gabonese cuisine?

Introduction: Gabonese Cuisine

Gabonese cuisine is a blend of African, French, and Portuguese culinary traditions. The country’s cuisine is characterized by the use of fresh and locally sourced ingredients such as cassava, plantains, yams, and a wide variety of leafy vegetables. Gabonese cuisine is known for its rich and flavorful dishes, often made with spices and herbs such as ginger, garlic, and coriander.

The Role of Seafood in Gabonese Cuisine

Seafood plays a prominent role in Gabonese cuisine. Gabon’s coastal geography provides access to a diverse range of fresh seafood, which is a staple in many traditional and modern Gabonese dishes. Fish, shrimp, crab, lobster, and octopus are some of the seafood options available in Gabon. Seafood is often combined with other ingredients such as vegetables, herbs, and spices to create a unique blend of flavors.

Gabon’s Coastal Geography and Seafood Availability

Gabon is located on the west coast of Central Africa and has a coastline that stretches for over 800 kilometers. The country has a rich marine ecosystem, which provides a diverse range of seafood. Commonly consumed seafood in Gabon includes sea bass, grouper, snapper, barracuda, and mackerel. The country’s coastal population relies heavily on fishing as a source of food and income.

Traditional Gabonese Seafood Dishes

Traditional Gabonese seafood dishes include “Maboké,” a fish stew made with cassava leaves and palm oil. “Maboké” is usually served with fufu, a starchy dish made from cassava or plantains. “Maboké” is a staple in Gabon and is often served at family gatherings and special occasions. Another popular Gabonese seafood dish is “Poulet Nyembwe,” which is a chicken and shrimp stew made with palm oil, onions, and garlic.

Modern Gabonese Seafood Dishes

In recent years, Gabonese cuisine has evolved to incorporate modern techniques and styles. Modern Gabonese seafood dishes include “Crevettes à la Plancha,” grilled shrimp served with a lime and garlic sauce. “Poisson Braisé,” grilled fish with a spicy tomato sauce, is another popular modern dish in Gabon. Gabonese chefs have also started to incorporate international flavors, such as Asian and French, into their seafood dishes.

Conclusion: The Importance of Seafood in Gabonese Cuisine

Seafood is an essential component of Gabonese cuisine. The country’s coastal geography provides access to a diverse range of fresh seafood, which is a staple in many traditional and modern Gabonese dishes. Gabonese seafood dishes are known for their unique blend of flavors and spices, making them a favorite among locals and tourists alike. As Gabonese cuisine continues to evolve, seafood will undoubtedly remain a prominent and essential part of the country’s culinary tradition.

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Georgia

Is seafood a prominent part of Georgian cuisine?

Introduction: Exploring Georgian Cuisine

Georgia, a country in the Caucasus region, is famous for its rich and diverse cuisine. It is known for its unique blend of flavors, spices, and cooking techniques that have been shaped by its geography, history, and cultural influences. Georgian cuisine is characterized by its use of fresh and seasonal ingredients, such as vegetables, fruits, meats, and of course, seafood.

The Role of Seafood in Georgian Cuisine

Seafood has always been a significant part of Georgian cuisine, with its extensive coastline providing easy access to the Black Sea. The use of seafood in Georgian dishes has evolved over time, with ancient Georgians consuming fish and other sea creatures as part of their daily diet. Today, seafood remains an important part of Georgian cuisine, with restaurants and street vendors offering a wide variety of seafood dishes to locals and tourists alike.

Traditional Seafood Dishes in Georgia

One of the most popular seafood dishes in Georgia is the traditional Adjarian Khachapuri, a type of boat-shaped bread filled with cheese, butter, and a raw egg, topped with grilled or smoked fish. Another popular dish is Chakhokhbili, a stew made with chicken or fish, tomatoes, onions, and a variety of herbs and spices. Another delicacy is the Black Sea mussels, which are usually steamed with garlic, coriander, and white wine.

Regional Variations in Seafood Usage

Regional variations in seafood usage can be seen in Georgia, with the different regions of the country having their own unique dishes and preparations. For example, in the Guria region, locals prefer their seafood spicier, while in Adjara, the use of smoked and grilled fish is common. In the Samegrelo region, the use of walnuts and spices is prominent in seafood dishes, while in the Abkhazia region, the use of sour cream and herbs is preferred.

Current Trends and Future Outlook for Seafood in Georgia

Currently, the trend in Georgia is to use more innovative and creative ways to prepare seafood. Chefs are experimenting with new ingredients and techniques, incorporating different flavors and spices to create unique and exciting seafood dishes. As Georgia’s tourism industry continues to grow, there is a bright future for the country’s seafood industry. Georgia’s rich and diverse coastline provides ample opportunities for sustainable fishing, and with more emphasis being placed on eco-tourism, the demand for fresh and locally sourced seafood is expected to increase.

Conclusion: Seafood’s Importance in Georgian Cuisine

Seafood remains an essential part of Georgian cuisine, with its unique flavors and cooking techniques adding to the country’s rich food culture. From traditional dishes to modern adaptations, seafood continues to be a prominent ingredient in Georgian cuisine. With a focus on sustainable fishing and eco-tourism, Georgia’s seafood industry is poised for growth, and we can expect to see more exciting seafood dishes in the future.

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Germany

Is seafood a prominent part of German cuisine?

Introduction: An Overview of German Cuisine

German cuisine is not as widely recognized as some of its European counterparts such as French, Italian or Spanish. The country’s cuisine, however, has a rich history and diverse range of regional specialties. German cuisine is known for its hearty and meat-heavy dishes, but it also features a wide range of vegetarian and vegan options. When it comes to seafood, however, German cuisine is not typically the first that comes to mind for most people.

The Role of Seafood in German Cuisine

Seafood is not a prominent part of German cuisine as the country’s geography is largely landlocked. Nevertheless, seafood does have a place in German gastronomy, particularly in coastal areas such as the north and Baltic seas. Fish, mussels and other seafood are popular ingredients in coastal areas, where they have been part of the local diet for centuries. In addition, seafood is widely available in Germany’s larger cities, where it is often imported from other European countries. However, the consumption of seafood in Germany is much lower compared to other European countries.

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Greece

Is seafood a prominent part of Greek cuisine?

Introduction: Greek cuisine overview

Greek cuisine is well-known for its fresh ingredients, bold flavors, and healthy nature. The Mediterranean diet is a prominent aspect of Greek cuisine, with an emphasis on whole foods, vegetables, grains, and lean proteins. Seafood has played an important role in Greek cuisine since ancient times, due to Greece’s extensive coastline and proximity to the Aegean Sea and Mediterranean Sea.

History of seafood consumption in Greece

Seafood has been a part of the Greek diet since ancient times. The ancient Greeks were well-versed in fishing and traded fish as a commodity. Fish was eaten fresh, salted, or dried and was often a staple food for the poorer classes. The Greek Orthodox tradition of fasting from meat during Lent also contributed to the popularity of seafood in Greek cuisine. Today, seafood remains a popular and important part of the Greek diet.

Types of seafood commonly used in Greek cuisine

The variety of fish and seafood available in Greek waters is vast, and many different types are used in Greek cuisine. Some of the most commonly used fish include sea bream, sea bass, red mullet, sardines, and anchovies. Octopus and squid are also commonly used, as are mussels, clams, and shrimp. Greek cuisine is also known for its use of salted and cured fish, such as cod and anchovies.

Popular seafood dishes in Greece

There are many popular seafood dishes in Greek cuisine, including grilled fish, fried calamari, sardines marinated in vinegar, and seafood stews. One of the most famous Greek seafood dishes is “psarosoupa,” a fish soup made with a variety of fish, vegetables, and herbs. Another popular dish is “garides saganaki,” which is shrimp cooked in a tomato-based sauce with feta cheese.

Seasonality and sustainability of seafood in Greece

In Greece, seafood is often consumed seasonally, with certain fish and seafood being more abundant at certain times of the year. Sustainability is also an important issue in Greek fishing and seafood production. The Greek government has implemented measures to regulate fishing and protect vulnerable species. Many restaurants and seafood markets in Greece also prioritize sustainable and local seafood options.

Conclusion: Importance of seafood in Greek cuisine

Seafood has been an integral part of Greek cuisine for centuries, and its importance remains significant today. From grilled fish to seafood stews and soups, Greek cuisine offers a wide variety of delicious and healthy seafood dishes. Sustainable fishing practices and seasonal consumption also ensure that Greek seafood remains both delicious and environmentally responsible.

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