In winter, the meal is always accompanied by pickled vegetables which ease digestion, provide vitamins and spice the dishes. Imagine a traditional pork roast with peasant style potatoes accompanied by a platter of pickled bell peppers, cucumbers, cauliflowers, green tomatoes or cabbage seasoned with tarragon or a bit of dill… a genuine feast of colours and flavours.
Did you know...?
The horseradish paste, for instance, is specific to the Saxons from the region of Sibiu. Horseradish is grown in gardens. To prepare it, peel and grate the root. Then mix the grated horseradish with a bit of vinegar, water, salt and honey… the paste is amazing. It is usually served with meat delicacies.