Regional produce is narrowed down to parsnips, turnips, carrots, beets, celeriac and parsley roots, Jerusalem artichokes, leeks, green, black, red and white cabbages, onions, salsify, purslane, lamb's lettuce, endive, wonderful apples, pears... that is quite a lot in my opinion.
Class on January 6th. We made Flammkuchen (Alsascian flatbread) with leeks.
Delicious winter salad, here lamb's lettuce with a juicy sweet pear.
And on colder, rainy winter days, there is nothing more comforting than Königsberger Klopse, a favorite German dish made out of meat and sardines in a caper sauce.
The nice thing is, the dough for the flatbread is the same as for the apple strudel. That makes it easy, but the outcome is very contrary in taste.