This version of sauerkraut derives really from Szegediner goulash, a spicy Hungarian meat stew with sauerkraut. It is spicy because it is cooked with garlic and paprika, creating a wonderfully intense flavor. Black salsify is a delicious vegetable, also called winter asparagus in Germany. It is a bit of work to peel, as the ca. 30 cm-long roots with thick black skin are often quite sandy and exude a sticky milky substance. To protect your hands, you can either parboil them or wear gloves. After peeling they should be dropped into lemon water to keep them from oxidizing. The vegetable can be served as a side dish, with sauces, or battered and deep-fried.
Rosehip is the fruit of the rose plant. It is used for teas, jams, jellies, syrups, and, due to its very high vitamin C content, a health food supplement in powder form. Wild roses are very common all over Germany, so harvesting
is guaranteed in winter. They make me think of my grandmother, as she used to make rosehip jam and always had rosehip tea. I see them as a forgotten food, because no matter whether tea, jam or vinegar, they are now seldom found in supermarkets. Rosehips are harvested from October–January. The fruits should be dark red and a bit soft when picking.
In normal years, shortly before the holiday, we are running errands, getting holiday gifts, food and drinks for preparing holiday parties with family and friends. I remembered today, that I always loved to cook a big pot of lentil stew 2 to 3 days before Christmas eve. That way I don't have to worry about food and can just go about the tasks...
Well, even now in Corona times, maybe you also have thousands of home projects involving cleaning and organizing, minimizing, strategizing, envisioning, planning, dreaming, dancing...? Or you want to remain in bed or on the couch reading books and watching videos? Either way, here a recipe for my lucky lentil stew.
1. peel or wash all vegetables, including potatoes) and cut into small size pieces
2. sauté onions and vegetables (except bell peppers) in large pot, season with salt and pepper
3. add tomato paste, stir for 2 minutes
4. add soaked and strained lentils
5. add water
6. add spices
7. add bell peppers
8. let simmer on low heat for 45 min.
9. check seasoning and maybe add more salt
10. in the meantime, mince parsley, chop green onions
Serve with a tablespoon of cream (vegan or not) for each bowl, and sprinkle with parsley, green onions and freshly grounded black pepper.
I used this year, to jot down all I learned and care about and a 233 page book is the result. With superb photography by Nora Novak and beautiful illustrations by Claire Cook, a passionate biologist who love to draw and is super talented. So whether I find a publisher or self publish, stay tuned to get your copy in 2021.
A fun and beautiful cooperation with Studio Inés Lauber and The Monk Garden. A Box full of special, homemade and foraged goodies.
A special edition, for special people, in special times!
Can be purchased in Germany only. Email for info: firstname.lastname@example.org
Explore Germany’s rich culinary heritage of seasonal and regional vegetable, fish and meat dishes, fruit desserts, while learning about herbs, their healing powers, and the century-old tradition of organic gardening.
If you love food and cooking and are tired of impersonal tours and tourist attractions, then this unique experience offers an authentic and private look into Berlin culinary lifestyle.