Die Salzr\u00fcben (oder S\u00fcri Riewe, oder andere Schreibweisen auf Els\u00e4ssisch), auch kandierte R\u00fcben genannt, sind ein typisches Gericht des Elsass und verk\u00f6rpern sowohl eine jahrhundertealte kulinarische Tradition als auch ein einzigartiges handwerkliches K\u00f6nnen.<\/p>\n
Dieses Gericht aus lacto-fermentierten R\u00fcben wurde lange Zeit als allt\u00e4gliches Nahrungsmittel in der Winterzeit angesehen und wird wegen seiner Authentizit\u00e4t und seines charakteristischen s\u00e4uerlichen Geschmacks gesch\u00e4tzt. <\/p>\n
Ob als Beilage zu ger\u00e4uchertem Fleisch oder als Hauptzutat, die gesalzenen R\u00fcben stellen eine tiefe Verbindung zwischen der els\u00e4ssischen K\u00fcche und ihren b\u00e4uerlichen Wurzeln dar.<\/p>\n
#restaurant #gastronomie #alsace #alsacetourisme #vins #winelover #epicurien #bar #selection #vinsdalsace #foodandgood #alsace #viande #vin #wine #tendancefoodandgood<\/p>\n","protected":false},"author":23,"featured_media":130302,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":"","beyondwords_generate_audio":"","beyondwords_integration_method":"","beyondwords_project_id":"","beyondwords_content_id":"","beyondwords_preview_token":"","beyondwords_player_content":"","beyondwords_player_style":"","beyondwords_language_code":"","beyondwords_language_id":"","beyondwords_title_voice_id":"","beyondwords_body_voice_id":"","beyondwords_summary_voice_id":"","beyondwords_error_message":"","beyondwords_disabled":"","beyondwords_delete_content":"","beyondwords_podcast_id":"","beyondwords_hash":"","publish_post_to_speechkit":"","speechkit_hash":"","speechkit_generate_audio":"","speechkit_project_id":"","speechkit_podcast_id":"","speechkit_error_message":"","speechkit_disabled":"","speechkit_access_key":"","speechkit_error":"","speechkit_info":"","speechkit_response":"","speechkit_retries":"","speechkit_status":"","speechkit_updated_at":"","_speechkit_link":"","_speechkit_text":""},"categories":[120],"tags":[],"class_list":["post-152579","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gourmet-neuigkeiten-de"],"acf":{"titre_presentation":"","titre_presentation_couleur":"#c39d63","image_largeur":"50%","image_presentation":"","articles":null,"image_separation":"","articles_bis":null},"_links":{"self":[{"href":"https:\/\/foodandgood.fr\/de\/wp-json\/wp\/v2\/posts\/152579","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodandgood.fr\/de\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodandgood.fr\/de\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodandgood.fr\/de\/wp-json\/wp\/v2\/users\/23"}],"replies":[{"embeddable":true,"href":"https:\/\/foodandgood.fr\/de\/wp-json\/wp\/v2\/comments?post=152579"}],"version-history":[{"count":1,"href":"https:\/\/foodandgood.fr\/de\/wp-json\/wp\/v2\/posts\/152579\/revisions"}],"predecessor-version":[{"id":152880,"href":"https:\/\/foodandgood.fr\/de\/wp-json\/wp\/v2\/posts\/152579\/revisions\/152880"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodandgood.fr\/de\/wp-json\/wp\/v2\/media\/130302"}],"wp:attachment":[{"href":"https:\/\/foodandgood.fr\/de\/wp-json\/wp\/v2\/media?parent=152579"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodandgood.fr\/de\/wp-json\/wp\/v2\/categories?post=152579"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodandgood.fr\/de\/wp-json\/wp\/v2\/tags?post=152579"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}