{"id":57819,"date":"2015-11-09T04:00:26","date_gmt":"2015-11-09T03:00:26","guid":{"rendered":"https:\/\/ellerepublic.de\/steckruebeneintopf-mit-quinoa-und-safran\/"},"modified":"2026-03-24T09:36:25","modified_gmt":"2026-03-24T08:36:25","slug":"rutabaga-stew-with-quinoa-saffron","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/rutabaga-stew-with-quinoa-saffron\/","title":{"rendered":"Rutabaga Stew with Quinoa & Saffron"},"content":{"rendered":"\n

The more I experiment with simple flavors, the more I realize how enjoyable it is to savor the fresh, intense flavors of fresh, locally harvested foods. As with every autumn, I welcome the arrival pumpkins and winter squash \u2013 two of my favorite things for fall soups \u2013 but I find myself particularly enamored with humble root vegetables. Celeriac, parsnips and parsley root are among my favorites. Then there are the modest rutabagas, the underdogs of the “Gem\u00fcse” world, which have only recently climbed to the top of my list.<\/p>\n\n\n\n

Mostly as a challenge to myself to overcome the instilled memory (or shall I say childhood trauma?) of my mother\u2019s over boiled mashed rutabagas…swimming in butter. With time, I convinced myself that this vegetable actually does have its merits. Often overlooked, rutabaga is particularly good for roasting and adding to soups and stews \u2013 and as I have discovered, in the hands of decent cook (or good recipe!), they can taste pretty darn divine.<\/p>\n\n\n

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Rutabaga Stew – a tradition in Germany<\/h2>\n\n\n\n

I have finally embraced these forgotten vegetables and in doing so, I\u2019ve updated a traditional German recipe, called \u201cSteckr\u00fcbeneintopf\u201d, otherwise known as the not so sexy sounding \u201cRutabaga Stew\u201d. There are many variations of the original \u2013 some are with pork belly, some with sausage, mine is vegetarian with a mix of kale varieties, red quinoa and a hint of saffron. Loaded with seasonal and local produce, this stew celebrates eating the right things at the right time, allowing fresh produce take center stage by letting their natural flavors shine though.<\/p>\n\n\n\n

Focusing on local and regional produce<\/h3>\n\n\n\n

Here in Germany we are blessed with a variety of fresh produce available all year round. Many people are surprised to find that there is such a wide variety of crops harvested locally. Once you discover just how much variety is available in every season and every month, you may just discover that eating seasonal and local in the cold weather season isn\u2019t as dull as it may first sound. Plus, you are rewarded with high quality produce, at its seasonal best, that\u2019s packed with nutrition, and with the added bonus of being at a lower cost. It also means extra flavor \u2013 something your taste buds will definitely thank you for!<\/p>\n\n\n\n

The Federation of German Fruit and Vegetable Producers has created an informative website that provides comprehensive information about Germany\u2019s local produce. They have also initiated a campaign called \u201eDeutschland \u2013 Mein Garten” in order to increase consumer awareness and further boost the consumption of local and regional produce. Their website is in German, but of course, as a Hamburg resident, it’s something I can definitely stand behind.<\/p>\n\n\n\n

\"Steckr\u00fcbeneintopf<\/figure>\n\n\n\n

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Using seasonal vegetables<\/h3>\n\n\n\n

So if you are just like me and living in Germany, go ahead and check out their produce guide to find out what\u2019s being harvested now. And next time you hit your local supermarket be sure to check out the produce labels for in-season stock that’s grown close to home (or take the time on a Saturday morning and visit a farmers\u2019 markets near you). \ud83d\ude42<\/p>\n\n\n

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Rutabaga Stew with Quinoa & Saffron<\/h2>
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