November culinary highlights

10.09.2021 | Turmrestaurant

In November, late autumn delights await you around chestnuts, black salsify, quinces and Jerusalem artichokes. Let us surprise you!

The November

We are in the middle of autumn, the colourfulness of the trees has gone out. The cold, the first frost, a fresh wind and lots of fog become daily companions. Therefore, it's time for some culinary highlights to brighten up our moments!

Chestnuts

Chestnuts and sweet chestnuts are by no means the same thing, they are two different types of sweet chestnut. The sweet and intense aroma is more pronounced in chestnuts than in sweet chestnuts. In addition, the latter have a rounder shape and are smaller than chestnuts.

They cannot be eaten raw. They have to be heated: roasted or boiled. Hot chestnuts are therefore particularly easy to digest and have an enormous amount of valuable ingredients.

Black salsify

At first glance, salsify does not look very appealing, but behind the black, earthy skin hides a fine winter vegetable with a delicate nutty note. In addition, the root scores with its high vitamin and mineral content and thus gets us through the winter in good health.

Quinces

The quince belongs to the rose family and there are pear and apple quinces. Apple quinces are firmer and drier, while pear quinces are softer and juicier. However, they hardly differ in taste.

Jerusalem artichoke

Jerusalem artichoke is a North American plant from the sunflower family, on whose roots tubers grow. The tuberous root has a sweet, nutty aroma. Its flavour is very subtle, so it can quickly be masked by other flavours.