Lübeck: parsnips, fish and love – this is how the professionals cook for health

downtown.Eating and drinking keep body and soul together. This is what they said. Tell him everything. “What we eat has a huge impact on our well-being,” says a file on the topic of nutrition from the Federal Ministry of Education and Research. But how does healthy eating actually work? LN looked around to Lübeck restaurateur Gabrijel Pranjic at his “Schlummachers”—and gathered some valuable advice from the expert.

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First of all: healthy cooking is not magic. You don’t have to do a cooking course for that. Important, whether it’s buying or cooking: “Fresh produce, big producers, no industrial goods, reasonable processing—with time and lots of love,” says Pranjic.

Fresh instead of finished products

Pranjic has been running Schlumackers since October 2019. Upscale restaurant. About a dozen employees take care of guests of the 58-seat restaurant. For indigenous Croats, healthy cuisine plays a prominent role. For him, healthy cooking doesn’t mean completely avoiding fats or animal products. “First and foremost, healthy cooking means avoiding finished products and using fresh ingredients instead,” says Pranjic. “The closer the food is to our restaurant, the better for what ends up on the plate.” Parsnips, for example.

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Johan Laver, Health Chef

Also the famous TV chef Johan Laver credits the lasting impact of healthy cooking. After decades of experience in gastronomy, the Austrian is turning his attention once again to traditional and modern cuisine. The focus is now on healthy food. Laffer wrote “The Medicinal Kitchen” with nutritionist Matthias Riedel.

Healthy and easy to cook: Roasted parsnip with soft lettuce.

Parsnips invade the healthy dish

If you want to do it professionally, you can cook the local root vegetable “sous vide” (cooked in a water bath on low heat). “But you can also spoil it,” says the restaurateur. But the chef does not peel the parsnip. As a whole, it is well washed and cleaned with a root brush. When the parsnip is tender but there is still a bite left, it is cut into quarters and put in a hot skillet with some rosemary, oil, broth and then some butter. Fried yellow-brown root vegetables are served with a green salad.

No magic: fresh peas with onions as an accompaniment to fish.

No magic: fresh peas with onions as an accompaniment to fish.

The Schlumachers garnished it with a sauce of dark berries and macadamia nuts. “But you can also mix a very simple and delicious sauce with mustard, honey, and oil,” says Pranjic. It’s not rocket science, as you can see at Schlumachers.

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A bed of pea puree for fish

Preparing the lotus is more complicated: Vasilius Palantzas, Vice Chef at Schlumachers, frying their chops skin-side down. To do this, the cook puts it in a pan at 150 degrees with the skin down. When the skin is nice and crunchy, Pallantzas flip the fish over once so that it remains nice and translucent in the middle. “Just don’t cook it for too long and fry to death,” the chef advises. Exquisite products should also be treated with great respect, according to another motto of the original Greeks.

Various types of peas are served with fish. A bright green bed of pea puree with whole peas in the center forms the basis for this tender fish dish. Speaking of fish: “You should eat it three to four times a week,” Pranjic advises. And he has a great and simple ready-to-eat little recipe: “You can make your own fish sticks relatively quickly and easily from cod fillets cut into walnut-sized cubes,” says Brancic. To do this, pieces of fish are briefly salted and peppered, then rolled in flour, beaten eggs and finally in breadcrumbs and fried in rapeseed oil until golden brown. “Geats.

Gabriel Pranjic, Head of Restaurant يعتمد

Gabriel Pranjic, president of Schlumacher’s, relies on healthy food.

“You can make it yourself from stale rolls or white bread in a blender,” says Pranjic. For a matching potato salad “made with waxy potatoes,” Brancic also advises the simplicity of the sauce: “Instead of store-bought ready-made mayonnaise, just mix an egg yolk with a little mustard, cucumber water, and rapeseed oil until the mixture is nice. Bonds are formed. ‘ is advice.

Good French fries are nutritious

According to Pranjic, products with the organic seal are not automatically a guarantee of healthy food. “It’s important not to buy mass-produced goods,” says Pranjic. He calls principles: Carrots, for example, should never be “boiled to death.” Both the cooking water and the peels can be processed into a broth. When preparing potatoes in a healthy way, Pranjic does not rely on mashed or packaged potatoes. “French fries are the healthiest,” Pranjic says. The owner of the restaurant recommends fresh and unboiled potatoes. “The hot fat in the pan coats the thinner slices, so they remain very nutritious,” says Pranjic, who recommends using plenty of herbs. Parsley and chives, for example. “Never throw out the stems, they’re great in broth,” says Pranjic.

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Love plays a role too

Pranjic says that healthy cooking includes healthy eating. The owner of the restaurant said that standing up or eating quickly “doesn’t work at all”. Like healthy cooking, one principle also applies to healthy food culture: “Always with lots of love.”

By Rüdiger Jacob

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