Kohlrabi is a stalk cabbage native to Italy. It can be used to prepare salads, first and second courses, cereals, pancakes, casseroles. This vegetable is stuffed, baked, steamed.
Instructions
Step 1
Make a vitamin salad from the young root vegetable. To do this, wash it, peel off the top skin. Rub the kohlrabi on a coarse grater. Grind 2 eggs in the same way. Add one apple if desired. Stir. Brush the salad with mayonnaise or sour cream. Vitamin salad is ready.
Step 2
If you want to cook an Argentinian salad, then take 300 g of carrots and celery root, as well as 400 g of kohlrabi. Finely chop the peeled, washed vegetables, add 200 g of green peas. Marinate in a mixture made from 100 g of vegetable oil, 15 g of vinegar, salt, pepper for 30 minutes. Place the salad in a heap, garnish with five boiled eggs, chopped slices and 100 g of pickled asparagus.
Step 3
Prepare not only salads from kohlrabi, but also first courses. Take one apple and one kohlrabi. Wash, clean. Cut these vegetables into cubes. Place 1.5 tablespoons of butter in a saucepan. When it's melted over the fire, add the chopped vegetables. Simmer them for 5 minutes. Pour in 300 g of chicken or vegetable broth and cook for 12-15 minutes. Then add 200 ml of cream. When the mixture boils, remove from heat and rub in a blender. Season the soup with salt, add a tablespoon of chopped walnuts and a pinch of nutmeg. The dish is ready.
Step 4
Surprise your guests with an unusual kohlrabi dish by preparing a flan. To do this, peel 2 kohlrabi and 2 carrots, cut them into slices and place in a double boiler for 5 minutes. Chop 3 sprigs of parsley, one clove of garlic and 1 small shallot. Add 200 g of curd cheese and 100 ml of milk, salt and pepper to taste. Put steamed vegetables to the creamy mass, mix everything. Grease the soufflé molds with butter. Put the prepared mass in them and cook in a double boiler for 30 minutes. The dish is served immediately, until it has fallen off.
Step 5
To prepare the stuffed version, peel 2 kohlrabi, cut out the centers. Dip vegetables in boiling salted water and blanch for 10 minutes. Fry peeled, chopped onions and carrots in vegetable oil. Add the chopped kohlrabi centers. Cook in a skillet until soft. Whisk a raw egg into a cup, stir with a fork and pour into the skillet. Season with salt, pepper, stir and remove from heat. When it cools down a little, stuff the kohlrabi with it. Put them in a deep frying pan, pour a glass of water into it. Bake in the oven at 180 ° C. Check the readiness with a fork, if it almost freely pierces the walls of the kohlrabi, then put a slice of cheese on each vegetable and after 5 minutes take out the stuffed kohlrabi.
