Bavarian turnip
The Bavarian beet is a derivative of the rape ( Brassica rapa ) and is closely related to the May beet and the autumn beet .
description
The Bavarian beet is the beet form of the turnip ( Brassica rapa subsp. Rapa ) and is closely related to the autumn, water, straw or stubble beet. As with other Brassica species, the seeds are round and reddish brown to black. The flowers are yellow, similar to those of the turnip rape , the leaves are strongly divided. It has a white, beige to black beet skin and a white, firm beet that does not disintegrate when cooked and has a spicy taste. Becker-Dillingen describes the root as 15-18 cm long and 5 cm thick and often quite branched. In normal cultivation, sowing on harvested grain fields, flower formation is initiated by winter cold stimuli ( vernalization ).
history
The earliest mention of the Bavarian turnip is probably already in 1276 in the Augsburg city book , where it is not explicitly named that way. Up until the end of the 19th century, a recipe with this beet could not be missing in any cookbook. This is also the case in the Complete Nuremberg Cookbook of 1691. In recent times (from 2001) it was rediscovered and examined by Haseloff in a diploma thesis.
Cultivation and harvest
In the above-mentioned diploma thesis it was found, among other things, that apart from in the house garden, it is only grown commercially by individual companies in the Dachau and Freising area. The producers propagate the seeds themselves. During the Dachau beet weeks, they are offered as traditional dishes in local restaurants every year.
use
Only the beet is used. One of the best-known recipes is the so-called “Bavarian beet dip with lard noodle”. To do this, the beets are first cleaned and peeled. They are then steamed in fats or salty broth with added beer. When they are done, add brown sauce and let them cook again. This sauce (almost a soup) then serves as a sauce for the lard noodle.
swell
- ↑ J. Becker-Dillingen, Handbook of the entire vegetable cultivation - The May and Autumn turnips, P. Parey-Verlag Berlin / Hamburg 1950, p. 388
- ↑ H. Haseloff, diploma thesis - The Bavarian turnip an almost extinct turnip, depicted according to old literature sources, TU-Munich, Weihenstephan, 2002