Beetroot, parsnips & co.

Wintertime is root time. This local vegetable, which is often dismissed as simple and too rustic, has incredible potential. What experienced chefs conjure up today from beetroot, celeriac, parsnips or turnips is a real treat. They often make use of the Maillard reaction and the caramelisation of the sugar present.

These two reactions alone, as well as their earthiness, make braised beetroot or, for example, a whole celeriac that has been braised for hours in salt and oil, an ideal accompaniment to strong wines.

Beetroot, also prepared fresh or as a soup, harmonises very well with Pinot or Blaufränkisch, the aforementioned celeriac with strong white wines from southern grape varieties or even with Chardonnay from wooden barrels. A mature champagne is also an excellent match and makes a wonderful liaison with the pronounced umami of celeriac.

When was the last time you tried black salsify ? They are a delight with oranges and black cumin en papillote in combination with Grüner Veltliner, for example. It also goes well with raw marinated Jerusalem artichokes, finely sliced.

A whole series of exciting recipes like the two mentioned can be found in „Wine & Vegetables“ by Manuela Rüther and Sebastian Bordthäuser. The former provides the recipes and the latter the matching wine suggestions, which is unfortunately still a rarity in cookery books.

Have fun discovering the root vegetables!