The first descriptions of the manufacture of salted turnips in Alsace are present in Bock’s “Kreuterbuch” from 1539. The latter assures us that “almost all the Alsatian cookbooks”, published since the 16th century, indicate the way of preparing preserves. turnip”. We then speak of Süri Ruewe, Keller nûddle or even Keller Staffle.
Three centuries later at the end of the 19th century, Schlienger and Braun point out that Sauerüben, candied turnips, were still the ordinary of bourgeois Sundays in Colmar. Voegeling adds that turnips were traditionally served every Tuesday between Easter and Whitsun.
It’s high season for salted turnips, so we’re going to cook them this morning with Alexis Albrecht, starred chef at gourmet restaurant in the old convent in Rhinau and Nicolas Laurent, head of the plow restaurant in Sand from 10 a.m. on France bleu Alsace
And like every day, we are waiting for all your recipes from 10 am at 03.88.25.15.15.
Try your luck at the Fridge Challenge!
Every day at 10:50 a.m., our chef awaits your call to “The Fridge Challenge”. The principle is simple:
- open your fridge door
- give 4-5 ingredients you have inside
- in 2 minutes, the Chef present in the studio must imagine a recipe based on the products offered
Every day, if you are selected on the air, you participate for the great Friday giveaway! To be won this week
– Set of 5 stainless steel saucepans from Artis Offered by the CHR Alsace, cafes, hotels, restaurants, a major player with professionals in the catering trade, which now offers its services and products to individuals. From tableware, to furniture, to kitchen or pastry utensils, the teams in Souffelweyersheim and Colmar are there to advise you and support you in your choices.
BLUE CIRCUIT INSTANT KITCHEN
More than a hundred bakeries in the 4 corners of France are participating in the new season of The best bakery broadcast since January 10 on M6. And in Alsace, we are in the starting blocks because it is this week that Norbert Tarayre and Bruno Cormerais are going to meet our Alsatian bakers. We find them every day this week and we will be with Nicolas, from Blé et tradition bakery in Munster at 10.30 a.m.