Turnip
| Turnip | ||||||||||||
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Swede ( Brassica napus subsp. Rapifera ) |
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| Scientific name | ||||||||||||
| Brassica napus subsp. rapifera | ||||||||||||
The turnip ( Brassica napus subsp. Rapifera Metzg. , Syn .: Brassica napus subsp. Napobrassica Mill. ) Is a subspecies of rapeseed . It is to be distinguished from the turnip ( Brassica rapa subsp. Rapa ) and is considered a typical winter vegetable .
The rutabaga is also Turnip , Butterrübe , Erdkohlrabi , sub kohlrabi , ground kohlrabi , Runke , beet still occasionally and in Northern Germany Wruke called. In Austria the turnip is also called Dotsche , in Old Bavaria Dodschn and in Swiss German Knutsche .
description
Turnips have an approximately round shape, green to yellowish, some varieties also reddish, coarse skin and whitish to yellow meat with a tart-sweet taste reminiscent of cabbage.
Origin and Distribution
The turnips reached Germany from Scandinavia in the 17th century, hence the name "Swedish turnip". However, the actual origin of the turnip is unclear. Today it is grown worldwide in all temperate climates . The harvest season in Europe is September to May.
history
In times of need, turnips were the last food reserve for a large part of the population. The so-called German turnip winter during the First World War 1916/17 went down in history ("Turnip soup early, turnip cutlets at lunchtime, turnip cakes in the evening"). As the potato harvest an autumn 1916 crop failure was, turnips were used as a proxy. They were previously grown mainly as pig feed. Since practically all food was scarce in Germany, turnips served as the basis for a wide variety of dishes, and turnip cookbooks were published in 1917. There were recipes for turnip jam , casseroles , soups, sauerkraut substitutes made from turnips and even turnip coffee . The recipe was: “Grate the turnips and dry them in the oven. The dried beet pulp is then rotated through a coffee grinder. Treat like normal coffee grounds. ”This vegetable should be made palatable to the population with names like“ East Prussian pineapple ”. Designations such as “Mecklenburg pineapple” were also derived from this.
Since turnips were unpopular with the population despite the poor food situation, the Reichskartoffelstelle had about 80 million quintals of turnips left at the end of winter 1917 that had not been distributed. They were processed into dried vegetables and beet flour. This flour was then mixed with potato flour and with Maggi soup cubes and put on the market as "whole food", whereby each family had to buy a certain amount in order to be able to buy other foods.
ingredients
| Nutritional value per 100 g turnips, raw | |
|---|---|
| Calorific value | 157 kJ (37 kcal) |
| water | 89.43 g |
| protein | 1.08 g |
| carbohydrates | 8.62 g |
| - of which sugar | 4.46 g |
| - fiber | 2.3 g |
| fat | 0.16 g |
| - saturated fat | 0.027 g |
| - monounsaturated | 0.025 g |
| - polyunsaturated | 0.088 g |
| Vitamins and minerals | |
| Vitamin A | 0 µg |
| Vitamin B 1 | 0.090 mg |
| Vitamin B 2 | 0.040 mg |
| Vitamin B 3 | 0.700 mg |
| Vitamin B 5 | 0.160 mg |
| Vitamin B 6 | 0.100 mg |
| Vitamin B 9 | 0 µg |
| Vitamin B 12 | 0.00 µg |
| vitamin C | 25.0 mg |
| Vitamin D | 0 µg |
| Vitamin E. | 0.30 mg |
| Vitamin K 1 | 0.30 µg |
| Calcium | 43 mg |
| iron | 0.44 mg |
| magnesium | 20 mg |
| sodium | 12 mg |
| phosphorus | 53 mg |
| potassium | 305 mg |
| zinc | 0.24 mg |
| copper | 0.032 mg |
| manganese | 0.131 mg |
| selenium | 0.7 µg |
Turnips contain glucose , protein , fat , sulphurous essential oils , minerals , carotene , provitamin A and vitamins B1 , B2 , C and nicotinic acid amide . Due to their high water content, they are very low in calories.
use
In Germany, traditionally only the yellow-fleshed root tubers, which weigh up to 1.5 kilograms, are used in the kitchen, while the white-fleshed turnips are fed (fodder turnips ) . In Northern Germany in particular, turnip stew and beet pulp are part of the traditional cuisine, both of which are also known under the traditional name beet malheur . In addition, turnips play an important role in Norwegian and Icelandic cuisine, both as a beet pulp and as a vegetable inlay in soups and as an ingredient in the local version of Labskaus .
For preparation, turnips are usually peeled, cut into thick sticks or cubes or rasps, steamed with fat and liquid and processed according to the recipe (but they can also be eaten raw, e.g. grated as a salad). “They have […] the […] property of accepting almost every taste. If you cook them with celery , kohlrabi or carrots , the respective vegetables are created. If you pickle them with cucumber, they taste like this. If you cook them with apples, you get a lot of applesauce with just a few apples. ”In the hunger winter of 1946/47 after the Second World War , the substitute recipes for turnips were often used due to the lack of sufficient food.
Cultural
The turnip is used by the Inneringen fool's guild as a fool's dress. This goes back to a legend according to which a farmer from Inneringen had the largest turnip ("kohlrabe") at a market in Sigmaringen in the 19th century. This gave rise to the nickname "Kohlraben-Köpf", which the fools guild then took up in 1983 for their fool's dress.
The turnip is the vegetable of the year for 2017 and 2018. The Association for the Preservation of Crop Diversity has added this mildly sweet winter vegetable to the list of endangered crops to draw attention to the declining cultivation of this traditionally bred rapeseed cabbage.
The swede was the subject of culinary and social considerations at Fontane:
“'You should have heard her [...] how she imagined the poor little life for which she was just not made; she was not for bacon and wruken and all that. ' […] 'Hm,' said Schmidt, 'I don't like that, especially the one with the Wruken. That is just stupid arrogance and is also culinary folly; because all the dishes that Friedrich Wilhelm I loved, such as white cabbage with mutton or tench with dill - yes. dear Marcell, what can you do about it? '"
literature
- Rainer Horbelt, Sonja Spindle: German cuisine in the 20th century. From flour soup in the German Empire to designer yogurt in the Berlin republic. Eichborn, Frankfurt am Main 2000, ISBN 3-8218-1593-0 , pp. 63-66.
Web links
Individual evidence
- ↑ a b Waldemar Ternes , Alfred Täufel, Lieselotte Tunger, Martin Zobel (eds.): Food lexicon . 4th, comprehensively revised edition. Behr, Hamburg 2005, ISBN 3-89947-165-2 . , P. 970
- ↑ Language in Austria. In: ostarrichi.org. Retrieved August 24, 2012 .
- ↑ bayrisches-woerterbuch.de
- ^ A b c Rainer Horbelt, Sonja Spindle: The German cuisine in the 20th century. Eichborn, Frankfurt am Main 2000, ISBN 3-8218-1593-0 , pp. 63-66.
- ↑ Carola Ruff: The Neuland Cookbook. Verlag für die Frau, Leipzig 1996, ISBN 3-7304-0464-4 , p. 26.
- ↑ a b Full Report (All Nutrients): 11435, Rutabagas, raw . In: National Nutrient Database for Standard Reference Legacy Release . United States Department of Agriculture Agricultural Research Service. Retrieved December 25, 2018.
- ↑ Turnip - Vegetables of the years 2017/18. In: Nutz Pflanzenvielfalt.de. Retrieved January 1, 2017 .
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