{"id":152580,"date":"2025-02-03T18:05:06","date_gmt":"2025-02-03T17:05:06","guid":{"rendered":"https:\/\/foodandgood.fr\/suri-riewe-savoury-turnips-star-of-the-alsace-region\/"},"modified":"2025-04-17T22:45:20","modified_gmt":"2025-04-17T20:45:20","slug":"suri-riewe-savoury-turnips-star-of-the-alsace-region","status":"publish","type":"post","link":"https:\/\/foodandgood.fr\/en\/suri-riewe-savoury-turnips-star-of-the-alsace-region\/","title":{"rendered":"S\u00fcri Riewe\" savoury turnips, star of the Alsace region"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"<p>An emblematic dish from Alsace, salted turnips (or S\u00fcri Riewe, or other spellings in Alsatian), also known as candied turnips, embody both an age-old culinary tradition and a unique craft.<\/p>\n<p>Long considered an everyday winter staple, this dish made from lacto-fermented turnips is prized for its authenticity and characteristic tangy flavors.  <\/p>\n<p>Whether as an accompaniment to smoked meats or as a main ingredient, salted turnips form a deep link between Alsatian cuisine and its farming roots.<\/p>\n<p>#restaurant #gastronomie #alsace #alsacetourisme #vins #winelover #epicurien #bar #selection #vinsdalsace #foodandgood #alsace #viande #vin #wine #tendancefoodandgood<\/p>\n","protected":false},"author":23,"featured_media":130301,"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":[96],"tags":[],"class_list":["post-152580","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gourmet-news"],"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\/en\/wp-json\/wp\/v2\/posts\/152580","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodandgood.fr\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodandgood.fr\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodandgood.fr\/en\/wp-json\/wp\/v2\/users\/23"}],"replies":[{"embeddable":true,"href":"https:\/\/foodandgood.fr\/en\/wp-json\/wp\/v2\/comments?post=152580"}],"version-history":[{"count":1,"href":"https:\/\/foodandgood.fr\/en\/wp-json\/wp\/v2\/posts\/152580\/revisions"}],"predecessor-version":[{"id":152892,"href":"https:\/\/foodandgood.fr\/en\/wp-json\/wp\/v2\/posts\/152580\/revisions\/152892"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodandgood.fr\/en\/wp-json\/wp\/v2\/media\/130301"}],"wp:attachment":[{"href":"https:\/\/foodandgood.fr\/en\/wp-json\/wp\/v2\/media?parent=152580"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodandgood.fr\/en\/wp-json\/wp\/v2\/categories?post=152580"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodandgood.fr\/en\/wp-json\/wp\/v2\/tags?post=152580"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}