Horseradish Nadwarciański in Old Polish hit the postcard
Poczta Polska introduced another philatelic emission, referring to regional, native delicacies. On the latest postcard there is a horseradish nadwarciański in Old Polish. The product is inscribed on the list of traditional products run by the Ministry of Agriculture and Rural Development in the Vegetables and Fruit products category in the province. Łódź.
Creating values promoting products and traditional products aims to emphasize the cultural and culinary richness of various regions of our country. On the latest postcard of the broadcast "Traditional Products" was the nadwarciański horseradish in Old Polish. The illustration part of the card shows roots and horseradish leaves and starts horseradish on the kitchen board. In turn, the graphics of horseradish roots were placed on the postmark sign. The stamp was mentioned all information on the characteristics of the Nadwarciański horseradish in Old Polish.
The broadcast is accompanied by the issue of an occasional date on which the name of the town of Kiełczygłów is located. The specialization of local farmers is the cultivation of horseradish, and the municipality - a real tycoon in the production of this vegetable, is the seat of the Polish Association of Horseradish producers.
- The release of a postcard with a nadwarciański horseradish motif in Old Polish is an unconventional form of promoting our unique regional culinary specialties. The value was created in cooperation with the Ministry of Agriculture and Rural Development, which runs a list of traditional products and is the second publishing house in the series. Last year, the heroine of the first broadcast "Traditional products" was a delicious Sójka Mazowiecka. I am convinced that our cards will contribute to the popularization of knowledge about the local, traditional Polish cuisine and will be an incentive to taste new specialties - says Daniel Witowski, spokesman for Poczta Polska.
Horseradish Nadwarciański in Old Polish - where does it come from?
The homeland of horseradish are Mediterranean areas, so how did he appear in Poland? In the southwestern premises of the current Lodz voivodship, Chrzan Nadwarciański appeared around 1926, when Oskar Peszke, the owner of the land estate Beresie Małe, brought the seedlings of this plant from Germany. Initially, horseradish was to be grown only on this farm, while after World War II, cuttings also went to the surrounding villages.
Currently, horseradish of this variety is grown on about 700 hectares in four municipalities of the Łódź Voivodeship: Kiełczygłów, Siemkowice, Osjaków and Rusiec.
Chrzan Nadwarciański in Old Polish is a horseradish tarta prepared in accordance with the ancient recipe. It owes its unique taste above all to the main ingredient - the forests of horseradish from the middle of the Warta. At the end of the 1950s, horseradish began and seasoned with vinegar. So prepared, it is ideal for a table for various dishes. In the early 1970s, however, its original home recipe was changed, replacing the vinegar with citric acid and lemon juice.
Great healing properties
Horseradish was always valued not only because of the taste, but also on its healing properties.
- Its sharp taste indicates bactericidal and fungicidal properties. It also increases the body's resistance to illness.
- It is also worth adding it to meat, especially when consuming heavy dishes. It facilitates digestion and stimulates metabolism.
- It also contains antioxidant compounds that combat damage caused by free radicals.
- It is also often used in the kitchen as a preservative, preventing the spoilage of preparations or meats.
Good horseradish, but not alone!
The magical taste of Nadwarciański horseradish can be appreciated by preparing a dish according to a very simple and well -known culinary recipe.
Pork tenderloin in horseradish sauce
You need for 3 portions:
- 500g pork tenderloin,
- 200g cream cream 30%,
- 70g of horseradish nadwarciański,
- 180g of onion,
- 20g of fresh parsley,
- 45ml of rapeseed oil,
- Spices: salt, pepper, bay leaf.
Preparation method:
- Wash the tenderloin thoroughly and separate greasy parts from the meat. Then cut the meat into slices about 5cm thick.
- Season them with salt and pepper.
- Peel the onion and cut into small cubes. Heat the oil in a frying pan and fry the onion.
- Remove the onion from the pan and add the rest of the oil, then fry the tenderloin from two sides until browning (about 2-3 minutes on each side). Add fried onion.
- Reduce the burner power and pour the cream into the pan, add the nadwarciański horseradish and bay leaf. Cook for 5-6 minutes until the sauce thickens.
- Finally, season with salt and pepper and add freshly chopped parsley.
- You can serve tenderloin with the addition of potato puree or fresh bread.
Enjoy your meal!
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