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We do not know the variety of vegetables that grow in our region.
In the five stations each preparation step is shown during cooking. From raw vegetables to the finished dish. The kitchen is reduced to the three archaic
tools of water, cutting/preparing place and cooking station/fire.
In the center of each meal stands one seasonal vegetables, the vegetable is celebrated by this exclusivity. Other less important ingredients are also found.
The stations are built for short term transportation and are easy to open and close. For more sensibility for almost-forgotten vegetables.
Possible meal: baked Stachys or
Parsley root soup with chives.
University of Applied Sciences