As of: February 21, 2024, 7:00 a.m
By: Hans Moritz
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Colorful cuisine on cloudy days: Maria Kordes from the agricultural school promotes winter vegetables.
© AELF Erding
Winter is also a season for healthy cooking – thanks to winter vegetables.
Erding - This is what the Erding-Ebersberg Office for Food, Agriculture and Forestry (AELF) is now promoting.
This is where the clear statement comes from: “The winter kitchen is anything but austere and monotonous,” assures spokeswoman Christiane Arnold.
When you visit a farmer's or weekly market, a direct marketer or the vegetable department, you will find “an impressive variety”.
According to Arnold, cabbage plays a big role, but root vegetables “can also be transformed into a regional delight,” says Arnold.
Maria Kordes, a teacher candidate for home economics at the agricultural school, knows the advantages of local winter vegetables: “There are a lot of nutrients in them.
From vitamin C, which we all need every day, to iron – which is in short supply in plant-based foods – to filling fiber, everything is included.”
Secondary plant substances are also abundant in winter vegetables, according to an AELF statement.
“They work against germs, help cells to regenerate and strengthen the immune system.
With these special ingredients, some winter vegetables become superfoods,” Kordes advertises.
It makes the Pichelsteiner stew tasty (see box): “It contains everything that is good and healthy, because stews usually have a high vegetable content.”
Pichelstein stew: ingredients and preparation
Ingredients:
400 grams of mixed beef and pork, 30 g of fat, 2 onions, salt, pepper, a little paprika, possibly caraway, 400 g of vegetables such as yellow beets or leeks, 400 g of potatoes, about 750 ml of broth, parsley
Preparation:
Cut the meat into cubes.
Heat the fat in a wide pot, fry the meat in it and briefly fry the onion slices.
Season with salt and pepper and reduce the heat.
Layer the vegetables, salt and pepper.
As a final layer, add the potatoes on top and season.
Pour the broth on the side and put the lid on.
Cook over moderate heat for 45 to 60 minutes without stirring, checking that there is enough liquid in the pot.
Sprinkle with parsley.
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