{"id":164055,"date":"2025-02-07T15:00:00","date_gmt":"2025-02-07T07:00:00","guid":{"rendered":"https:\/\/pane-bistecca.com\/?p=164055"},"modified":"2025-03-20T16:01:04","modified_gmt":"2025-03-20T08:01:04","slug":"rahmlauch-typisch-schweizerisch","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2025\/02\/07\/rahmlauch-typisch-schweizerisch\/","title":{"rendered":"Rahmlauch – typisch Schweizerisch"},"content":{"rendered":"\n
\"Rahmlauch<\/figure>\n\n\n\n
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Creamy Leek ~ traditionally Swiss<\/h3>
Pane-Bistecca<\/div><\/div>\n
\n Creamy leek is served to sausages in Switzerland, especially to the Waadtl\u00e4nder Saucissons. Of course you can always serve this vegetable to any sausages, never mind if they are Swiss or not. Leeks are a typical winter vegetable and are readily available in Europe. Here in Asia, it’s a completely different matter, leeks, Brussels sprouts, fennel… the winter vegetables that we love so much are imported and cost a small fortune. Unfortunately!

\nThis time we from the group #wirrettenwaszurettenist show you that you can cook winter vegetables yourself. There are lots of simple recipes that anyone can cook. There are bound to be some great and creative recipes! I would like to thank Silvia from Brotwein<\/a> for her work in our group and for organizing the topics Britta from Britta’s Cookbook<\/a> for the beautiful banner and Martin, her husband, for compiling the link lists. \n

\n\t\tI think it is important to introduce traditional food to others. Even if we live in foreign countries, we should give our traditions on to our children. I hope you do that too! <\/div>\n
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Prep time<\/div>\n
10 min<\/div>\n <\/div>\n <\/div>\n
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Cooking time<\/div>\n
25 min<\/div>\n <\/div>\n <\/div>\n
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Portions<\/div>\n
4<\/div>\n <\/div>\n <\/div>\n
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Total time<\/div>\n
35 min<\/div>\n <\/div>\n <\/div>\n <\/div>\n\n
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Ingredients<\/h4>\n\n\t