This episode explores the region’s deep connection to carrots, from the famous Aargauer Rüeblitorte, a moist carrot cake decorated with marzipan carrots, to creative farm-kitchen dishes that use every part of the vegetable.
At Haldenhof farm, organic farmer Kurt Brunner brings carrots into a Swiss classic by mixing them into golden, crispy rösti, while his daughter Carla turns carrot greens into a vibrant pesto served with grilled carrots. She also prepares a colorful carrot Wähe, a Swiss-style flat cake, and a fragrant carrot salad seasoned with cardamom.
Alongside these inspiring recipes, the episode offers a glimpse into the challenges of organic carrot farming in Aargau, where too much rain can make a successful harvest uncertain. A celebration of seasonal cooking, Swiss tradition, and root-to-leaf creativity, this is a delicious journey for anyone who loves simple ingredients transformed with care and imagination.
ALSO READ:
Carrots are the 10p vegetable that could save your life: Your grandparents weren’t wrong about the eye health benefits, but how else can this secret superfood boost your wellbeing? »
