Mangelwurzel
recipe collection
A rather magnificent name for a rather misunderstood vegetable. Mangelwurzel might traditionally have been destined for the animal trough, but I think it's time this curious Somerset root had its moment in the kitchen.
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Part of the beet family, with earthy sweetness, beautiful colour and a surprising amount of versatility, it's a vegetable that deserves a little more attention than it usually gets.
So What Can You Do With Mangelwurzel?
Quite a lot, as it turns out! If you've only ever thought of mangelwurzel as something grown for livestock, you're in for a surprise.
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This wonderfully versatile root vegetable has a gentle earthy sweetness that lends itself to all sorts of kitchen adventures.
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Think of it a little like beetroot, but with its own personality. You can roast it, boil it, mash it, bake with it, turn it into something sweet or use it to add an unexpected twist to savoury dishes.
A Curious Root, A Little Kitchen Magic & Plenty of Unexpected Possibilities…
Something Savoury
Something Sweet
pRESERVE IT
Raise a glass
apple-mangelwurzel-mock-mojito
IMage coming soon
Frequently Asked Questions About Mangelwurzel
Never cooked with a mangelwurzel before? You're probably not alone! This rather curious root vegetable has a fascinating history, but there's no reason it should be confined to the farmyard. Here's a little help getting to know it.
What exactly is a mangelwurzel?
Mangelwurzel, sometimes shortened to mangold, is a cultivated variety of beet grown traditionally as animal fodder. It's part of the beet family, related to beetroot and sugar beet, and is known for its large roots and impressive size.
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Can you eat mangelwurzel?
Absolutely! Although traditionally grown for livestock, mangelwurzel is perfectly edible for people too. It can be roasted, boiled, mashed, baked and used in all sorts of sweet and savoury recipes.
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What does mangelwurzel taste like?
It has a mild, earthy sweetness, rather like beetroot, although the flavour can vary depending on the variety and how mature the root is. Cooking brings out its natural sweetness.
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Do you need to peel mangelwurzel?
It's best to peel it before cooking, particularly if the skin is thick or tough. Give it a good wash first, trim away the ends and peel with a vegetable peeler or sharp knife.
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How do you cook mangelwurzel?
You can boil, steam or roast it, depending on what you're making. Cut it into manageable pieces and cook until tender. Roasting is particularly lovely as it helps concentrate the natural sweetness.
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Can you use mangelwurzel in baking?
You certainly can! Cooked and puréed mangelwurzel can be used in brownies, blondies, truffles and cakes. It adds moisture and a gentle sweetness, rather like using beetroot or pumpkin in baking.
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Can you eat mangelwurzel raw?
Although it can be eaten raw, its texture is quite firm and its flavour earthy. For most recipes, cooking it first makes it much more versatile and enjoyable.
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Can you freeze mangelwurzel?
Yes. Cook it until tender, allow it to cool completely and freeze in portions. You can also freeze cooked purée, which is particularly handy for baking and making truffles.
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What flavours work well with mangelwurzel?
Think apples, pears, blackberries, sloes, citrus, warming spices, chocolate and strong cheeses. Its gentle sweetness makes it surprisingly adaptable.
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Is mangelwurzel the same as beetroot?
They're closely related but not quite the same. Both belong to the beet family, but mangelwurzel has traditionally been cultivated for its large roots as animal fodder, rather than the smaller roots commonly grown for eating.
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Why is my mangelwurzel so watery?
Mangelwurzel has a high water content, so it can release quite a lot of liquid during cooking. This is particularly important when making purées or using it in baking. Drain thoroughly and, where necessary, reduce excess moisture before adding it to your recipe.
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What can I make with leftover cooked mangelwurzel?
Plenty! Turn it into a purée for brownies or truffles, add it to a jelly, make a chutney, mash it with butter or experiment with savoury biscuits. There's no need to let a good root go to waste!
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Jo's Kitchen Notes
I'll be honest, mangelwurzel wasn't something I'd ever given much thought to cooking with until recently. I'd always associated it with the farmyard rather than the kitchen, but sometimes the best ingredients are the ones that make you stop and think, 'I wonder what I can do with that?'
And so began a little mangelwurzel adventure! I've discovered that whilst this rather humble root is surprisingly bland in taste compared to its flamboyant exterior, it still has quite a lot going for it. Its natural sweetness makes it surprisingly good in chocolate bakes and truffles, while its earthy character lends itself beautifully to jellies, chutneys and savoury cooking.
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I've been experimenting with spritzes, stuffing courgette flowers, making cheese biscuits and finding all sorts of unexpected ways to put it to work.
My biggest lesson? Don't underestimate its water content! Cooked mangelwurzel can hold quite a lot of moisture, so draining it well and adjusting your recipes accordingly makes all the difference, particularly when baking My advice is simple: be curious, have a play and don't be afraid to experiment. You might just surprise yourself ... After all, there's a whole lot more to this root than feeding the farmyard.
Happy cooking, Jo x
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