Alsatian winter appetizers

19 March 2016

apero-alsacien-hiver

A few ideas for a winter appetizer buffet

To cook exclusively with products from our region has long been a dream for me and Lucie. A thing bit difficult to reconcile with our love for foreign cuisine. But ever since Lucie subscribed to a alsatian CSA box (in the middle of the winter on top), we started challenging ourselves more often to make dished, compatible with our tasted, with the very few (and not so tasty) vegetables that our regions offers .

For my part, I realized that I had snubbed Alsatian cuisine quiet a lot. Not being a native to this region , I did not know well enough its gastronomy. And I did not know all the culinary possibilities that existed with its winter vegetables. Nowadays, parsnips are my friends.

So when the Biocoop store of Strasbourg offered us to imagine recipes with their 100% Elsass products, we did not hesitate. We took our shopping bags and filled them with: turnips, carrots, parsnips, onions, Munster cheese, a baguette, grated horseradish, yogurt with probiotics, a package of small spelled seeds with dried tomatoes and a bottle of Gewurztraminer.

ingredients-biocoop

It turned out that day, we had a birthday to celebrate. So we uses our ingredients to prepare some appetizers/starters for 6 people.

Breaded winter vegetables

Ingredients:

– 2 Medium sized turnips
– 2 Large carrots
– 2 Medium potatoes
– 2 Large onions
– 7 Tbsp oil (approximate)
– Dried bread
– 3 Eggs
– 100g Flour (approximate)

 

Cut the vegetables (carrot parsnip, turnip) into sticks. Cut the onions into rings.

couper-legumes

 

In a large bowl, mix the vegetables with 7 tablespoons of oil. Turn the vegetables around so they are covered evenly with oil. You can rotate the onions in a separate bowl, because they are more fragile and could break.

legumes-huile

Let it sit for 3 hours.

legumes-reposer

 

Cut your dried bread into a few large pieces and pass them in a mixer to powder them. Add salt and pepper.

pain-chapelure

 

Beat the 3 eggs and pour them with 5 ml of water in a dish.

oeufs

 

Roll the vegetables, first in the flour, then in the beaten eggs and finally in the breadcrumbs.

chapelure

 

Place the vegetables on a baking sheet and coat everything with a little bit of oil. If you have an oil spray would be even better.

spray-huile

 

Put in the oven for 20 minutes at 150 ° C.

baton-legume-four

 

small spelled seeds crackers

Ingredients: 

– 200g Small spelled seeds (choice: with summer vegetables)

– 100 ml of water

– 5 Cs of rapeseed oil

 

Bake in 100 ml of boiling water, the package of small spelled seed for 10 minutes.

epeautre-bouillir

 

Drain and let it rest for half an hour.

epeautre-egoutter

 

Add 5 tablespoons of oil and mix.

epeautre-colza

 

Add flour until the dough becomes manageable.

epeatre-farine

 

Shape the dough into small balls.

rouler_boulettes

 

Place the balls on a baking sheet and press them with your hands.

epeatre-6

 

Put in the oven for 20 minutes at 150 ° C.

crackers-epeautre-four
Munster cheese sauce

Ingredients: 

– 400g yogurt

– 200g Munster cheese

 

Heat the yogurt in a pan for 5 minutes on low heat.

munster-yaourt-1

 

Remove the rind of the cheese and add it in dices to the yoghurt. Heat the pan over low heat, until the Munster cheese is completely melted. Mix.

munster-yaourt-2

 

apero-alsace-hiver

 

Dip your breaded vegetables and crackers in the Munster, or the horseradish. We chose to accompany everything with a glass gewertzraminer, one of the best Alsatian wines for appetizers.

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