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Topinambur - The potato of the mediaval age of Europe before the 18th century (imported to Europe at about
1600 from Mexico)
Before the dark age community of Europe had the potatoes availble, they really liked
to eat the Topinambur. It looks like a potatoe, but comes from a completely different
plant. Actually a related plant to the sunflower and it tastes a little like nuts.
© by Wikimedia Commons
The Topinambur can be eaten raw aswell (instead of the commonly eaten cooked potatoe):
Take:
- 250 grams Topinambur
- 2 spoons of lemon juice
- 1 spoon of oil
- salt
- corn salad, field salad, lamb's lettuce (latin name: Valerianella locusta)
- rasp the Topinambur and mix with a littel lemon juice (so that they don't get brown (like potatoes when rasped))
- Mix with (olive) oil and a little salt
- If you like mix with carrots and/or apple (rasp those before)
- decorate with salad of your choice
© by Wikimedia Commons
Topinambur cooked like potaoes #1
4 persons
- 750 gramms Topinambur
- 0.5 liters vegetable soup
- 0.25 liters milk
- a little butter
- a little flour
- salt, lemon juice, nutmeg, pepper
- Wash Topinambur, and peel
- Cut in reasonable pieces
- "Fry" in a pot (add some lemon juice if they get too brown too fast)
- Add vegetable soup and cook for about 10 minutes
- Make a roux(?) with butter, milk and vegetable soup
- Add for your taste: salt, lemon juice, nutmeg and some grounded black pepper
- Mix cooked Topinambur and the roux
Topinambur cooked like potaoes #2
Just peel them, cut them and cook them like potaoes.
Serves well to any dish you like to serve vegetables, but not as a substitute for
poatoes, since Topinambur (cooked) are more like a vegetable than a side side dish.
Parsnip (german: Pastinake) (root similar like to carrot, much larger, but has a little taste like celery)
© by Wikimedia Commons
This is another interesting vegetable, nowadays mostly forgotten (at least in Europe -
in the UK and the US it is allegedly widespread).
Cook this like this:
Root/Radix ragout:
- Topinambury
- Pastinake
- Parsley root
- Parsley leaves
- Cream
- Flour
- Egg
Cut Topinambury, Pastinake, Parsley root and slightly fry in some butter.
Add a little salt and grounded pepper, water and cook slightly.
When mellow, add some cream and cook until everything is creamy.
Cut the parsley and add
Make some dough with flour, egg and milk and cut parsley. Bake thin pancakes, put
on dishes and put a little of the root ragout on it. Flap the other half of the
pancakes over the other half and serve with the rest of the ragout. Garnish with
the rest of the cut parsley.
All photos © by Wikimedia Commons
Last-Modified: Tue, 23 Jan 2007 01:48:11 GMT
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