Catherine Speisser prepares the salted turnips in the traditional way with the meats and sausages of the sauerkraut.
But she also likes to make it a light accompaniment to duck breast and fish, or with good pork roulades.
– Enrique Díaz – n °: 964226510
If the white turnip in its candied form was already consumed by the men of prehistory, the “gastronomes” of the Renaissance recognize in it virtues of health as clarified by Roland Oberlé in his work “Daily life in Alsace at the time of the Renaissance “. We will learn much later that it is fermentation that allows the turnip to load up with living microorganisms, probiotics, which are particularly beneficial for digestion.
SPEISSER sauerkraut
Rue de la Chapelle
67118 Geispolsheim
The Alsace Fruit and Vegetable Interprofession is launching the operation to promote salted turnips.