Page 305 - (DK Eyewitness) Travel Guide - Austria

WHERE T O EA T AND DRINK  303

Only local asparagus is used,
and so it is found on menus
only during the harvesting
season, which runs from
the end of April to early July.
Austrians use asparagus in
every way imaginable at this
time of year. Wild mushrooms
are another seasonal prize,
especially chanterelles
(Eierschwammerl).
Potatoes (Erdäpfel) feature
widely, sometimes in the
Spectacular array of vegetables on display in a Viennese market form of Knödel (dumplings,
which may be savoury or
sour accompaniments such Vegetables sweet). Cabbage (Kohl) is
as pickled red cabbage. Roast Vegetables in Austria are of popular: the white variety
goose (Gänsebraten) is also the highest quality and so, is often pickled (Sauerkraut),
popular, as are goose livers. while imported produce is and the red (Rotkraut) served
The milk of Austrian dairy cows, available all year round, with venison and game dishes.
grazed on sweet Alpine pastures, seasonality is still important
produces some excellent artisan to Austrians. That is truest of SAVOURY SNACKS
cheeses, such as fruity Wälder. all for the nation’s favourite
vegetable, asparagus (Spargel). Liptauer: Goat’s or sheep’s
milk cheese is mixed with
Fish paprika, caraway seeds, capers,
While not great seafood- mustard, chives and onions to
create this paste, a staple of
lovers, Austrians have Austrian wine bars.
developed a number of their
own fish dishes. Trout (Forelle) Maroni: Roast chestnuts are
is the most popular fish, usually a winter treat; the aroma of
served grilled with boiled them, toasting over a brazier
potatoes. Herring (Hering) on a snowy day, is somehow
quintessentially Viennese.
is pickled and eaten as an
appetizer. Heringsschmaus, Saure Blunzen: Blood sausage
a smoked herring and apple is marinated in vinegar, thinly
salad, is hugely popular at sliced and served with brown
Easter. Carp (Karpfen) is a bread. A popular “beer snack”.
favourite Christmas dish, but Schmaltzbrot: Brown bread
is eaten all year, as is plaice spread thickly with beef or pork
(Scholle or Goldbutt), which is dripping, and eaten with onions
often served with a rich Bunches of pale spears of Austrian and pickles.
vegetable-based sauce. Spargel (asparagus)

Wiener Schnitzel should Rindsgulasch is the beef Forelle Blau, literally “blue
classically be veal, breaded version of Hungarian goulash, trout”, is made by poaching an
and fried. In Austria it is never a rich stew flavoured with unscaled fish in stock, which
served with sauce. paprika and caraway. gives it a blueish hue.

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