Swift and effortless homemade dish unveiled by a market vendor: her preferred menu item
Revamped Viktualienmarkt in Munich: A Culinary Journey
Straight Talk:
Petra Hahn, the "queen" of her stall at Viktualienmarket, has been dishing out delight for 39 years. Her top pick? Mairüben.
Munich - If you seek fresh produce, exotic fruits, delicious cheese, or the catch of the day, the Viktualienmarkt in Munich is your go-to spot. With a rich history spanning over 200 years, this bustling market symbolizes freshness and variety in the heart of Munich. Join us as we delve into the culinary delights of this vibrant market.
"We're the oldest family business here," shares Petra Hahn (59). She's been running Tretter fruit and vegetable stall at Viktualienmarkt for 39 years. Her parents and grandparents also manned the stand, making Petra a true market child. You'll find her stall opposite the maypole, where her secret ingredient also lies - Mairüben.
Discovering the Versatile Mairüben
Customers often question this round, white vegetable, nested between carrots and leek at Hahn's. Yet, Mairüben is a true all-rounder. "It shines in salads or carpaccio, thinly sliced and seasoned with salt, pepper, vinegar, and oil," Hahn recommends. The vegetable has a taste reminiscent of kohlrabi and radish yet is milder. It also works well in soup, like kohlrabi soup. Hahn's favorite is preparing it in cream. "Even my children loved it," she confesses. She often pairs it with chicken breast fillet, as it complements best and cooks quickly. Sometimes she mixes it with other vegetables, "It's like Leipziger Allerlei, but instead of asparagus, there are Mairüben." Rich in vitamins B and C, potassium, iron, and zinc, the white root is a nutrient powerhouse.
The Ever-Present Mairüben
The white vegetable has been around for about ten years. Freshness is key for Mairüben, as they cannot be stored. "Unlike carrots, turnips, or red beets, Mairüben is a young, fresh root," explains Hahn. Despite the name suggesting Mairüben are only available in May, they can be found year-round. In winter, they are cultivated in Italy, as the weather conditions are ideal for this vegetable during that season. Now, with outdoor season kicking off, Hahn's Mairüben are locals' own produce. A single piece costs 2.50 euros at Hahn's.
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Newcomers on the Market
The Viktualienmarkt has welcomed many new products over the last twenty years, nearly doubling its range. Hahn explains, "What used to be an old potato stand is now filled with fruits and vegetables from all over the world."
A Creamy Mairüben Recipe
Micro-cucumber Mairüben with Cream
4 to 6 micro-cucumbers (depending on size)
A squeeze of lemon and zest from one lemon
500 ml cream
Instructions
Peel micro-cucumbers and shred like cucumbers. Then, place them in a pot or pan with 500 ml of cream. Cook for 5 to 8 minutes. Season with salt, fresh lemon juice, and zest. Hahn enjoys serving micro-cucumbers with fish or light meats.
Additional Reading:
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- The versatile Mairüben, a round, white vegetable, is a true all-rounder in Petra Hahn's cooking, being used in salads, carpaccio, soup, or even cream-based dishes.
- Petra Hahn, the veteran vendor at Viktualienmarkt, recommends thinly sliced and seasoned Mairüben, reminiscent of kohlrabi and radish but milder in taste, as an excellent companion for chicken breast fillet.
- Fresh Mairüben are available year-round at Hahn's stall, with winter crops cultivated in Italy to maintain their freshness, making them a nutrient-rich powerhouse and a staple item in the vibrant Viktualienmarkt.
