Editors' Corner

Trauttmansdorff Traubenkernöl

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I have heard of Traubenkernöl (grapeseed oil) before, but have never actually tried it – but I have no idea why. This little miracle oil is great everywhere from the kitchen to our beauty routine.

The taste that Trauttmansdorff grapeseed oil gives our food is different than any other oil we have tried, at first sniff it smell a bit like wine, and when you taste it, it is something completely new with a rich nutty/grape taste. It is great on its own simply with bread and it is also the perfect cooking oil because it has a high smoke point.

It’s not so often we come across a good grapeseed oil, probably because it is so strenuous to make (for only one liter of oil it takes over 2000 kilos of grapes!) The cheaper products on the market generally chemically extract the oil from the seed, which leaves it almost colorless and tasteless. But these wine makers in Burgenland have put the time and love in to make a truly distinct product and our new favorite addiction.

It’s an addiction we don’t have to feel bad about either because not only is it flavorful and delicious it is also packed full of vitamin C and E, antioxidants, and good fats like Omega 3 and Omega 6. So while this wonder oil is enriching your meal it is also nourishing your muscles, joints, heart and eyes with its nutrients that are otherwise difficult to find in other foods. It is also good for your immune system, circulation and metabolism, which are welcomed benefits for us!

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So, if you are curious about the flavor of this unique oil, now is the perfect time of year to try it with a nice pumpkin soup. I can not get enough of this recipe so I thought I would share it.

1kg pumpkin chopped into large roasting chunks
1 sliced onion
4 cloves of garlic
50ml Trauttmansdorff’s Grapeseed Oil
1.5 l of chicken or vegetable stock
1 sprig of rosemary
A pinch of sea salt
Cracked black pepper

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Heat oven to 180º C. Place pumpkin, onion, garlic and rosemary in a baking tray. Brush pumpkin with the grapeseed oil. Sprinkle with salt and plenty of cracked black pepper. Bake for 1 hour or until softly roasted. Pour a cup of stock into the pan to help remove roasted pieces. Lightly blend in batches with the rest of the stock, pouring into a saucepan. Bring to the boil and then simmer up to 20 minutes. Garnish with a soft goat’s cheese or creme fraiche and some freshly grated nutmeg for the most satisfyingly flavorsome pumpkin soup. Serve with crusty bread and a splash of grapeseed oil on top.

 

You can pick up the oil at Julius Meinl am Graben or at the Trauttmansdorff website.

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