The name "kohlrabi" can be translated as "turnip cabbage". This vegetable really looks like both at the same time. Its tender leaves can be boiled, steamed, added to soups and salads - like cabbage, and a strong root vegetable - like turnips.
What can be made from kohlrabi tubers
The strong kohlrabi tuber can be eaten raw. It tastes like a turnip and a radish at the same time. In order to eat it without heat treatment, you should choose small, heavy, even roots of a gentle green or pale purple color. Delicate green kohlrabi tubers are more delicate in taste, purple ones have more piquancy.
Peel the tuber like a potato, cut into thin slices and drizzle with olive oil, then season with sea salt for a healthy snack. Fresh kohlrabi can be safely added to vegetable salads. To do this, the tuber must be cut into cubes and sprinkled with lemon juice so that they do not darken in the air.
Kohlrabi can be served as a side dish if the slices are baked in the oven. They will be beautiful and delicious, with a light caramel flavor. Chopped slices can be put into vegetable stews, along with carrots, potatoes, pumpkin, and other root vegetables. Boiled kohlrabi can be put in pasta, omelets, mashed with milk or cream, used for filling in pancakes, pies, dumplings. With kohlrabi pieces, delicious zucchini or pumpkin-based pancakes are obtained.
Kohlrabi soup
Kohlrabi tuber soup turns out to be very tasty and tender.
Ingredients:
- 500 g of kohlrabi tubers;
- 2 tbsp. l. butter;
- the head of an onion;
- 2 ½ cups vegetable or chicken broth;
- 2 ½ cups of milk;
- 1 bay leaf;
- salt and freshly ground pepper.
Preparation
Peel and dice the kohlrabi tubers and onions.
Melt the butter in a saucepan and fry until transparent. Add cabbage and onions. Cook for another 2-3 minutes.
Pour in warm vegetable broth, warmed milk, bring to a boil and simmer for about 25-30 minutes, until kohlrabi is tender. Add bay leaf 5-7 minutes before cooking, season with salt and pepper.
Puree the soup with a blender and serve.
Kohlrabi leaf dishes
Kohlrabi leaves are as tender as fresh spinach. They are rarely sold separately, and the leaves on the tubers are often already sluggish. If you're lucky enough to have fresh kohlrabi cabbage leaves, you can use them as a salad, garnish, or add to soup. They are especially good in a duet with Swiss chard.
Ingredients:
- 250 g of Swiss chard leaves;
- 250 g of kohlrabi leaves;
- lemon (zest and juice);
- 300 ml of vegetable broth;
- 2 tbsp. l. chopped parsley;
- 100 ml of olive oil;
- 1 sprig of rosemary, tarragon and coriander;
- salt and pepper.
Preparation
Rinse and dry the chard and kohlrabi leaves, roll them into tubes and cut into thin strips.
Steam them, sprinkle with lemon zest.
Mix broth with juice and boil in half. Then refrigerate, mix with parsley and olive oil, whisk lightly.
Pour water into a saucepan, add spicy herbs and bring to a boil.
Place a container with chopped leaves over the steam, watering them with oil broth. Cook for about 5 minutes and then season with salt and pepper. A healthy dish of kohlrabi and chard is ready!
