The name "kohlrabi" can be translated as "cabbage turnip". This vegetable is really similar at the same time both to that, and to another. Its gentle leaves can be boiled, steamed, added to soups and salads - as cabbage, and to prepare a strong root crop - as turnip.
What it is possible to make of kohlrabi tubers
The strong tuber of a kohlrabi can be eaten crude. To taste it is similar at the same time to turnip and a garden radish. In order that is it without heat treatment, it is necessary to choose small, heavy, equal root crops of gently green or faintly violet color. Gentle-green tubers of a kohlrabi more delicate on taste, violet – have bigger piquancy.
Clean a tuber as potato, cut on thin slices and sprinkle olive oil, and then season with sea salt - useful snack is ready. The fresh kohlrabi can be added to vegetable salads safely. For this purpose the tuber needs to be cut on cubes and to sprinkle them lemon juice that they didn't darken on air.
The kohlrabi can serve if to bake slices in an oven. They will be beautiful and very tasty, with soft caramel taste. The cut pieces can be put in vegetable stew, together with carrots, potatoes, pumpkin and other root crops. The boiled kohlrabi can be put in paste, omelets, to pyurirovat with milk or cream, to use for a stuffing in pancakes, pies, vareniki. With pieces of a kohlrabi very tasty fritters on the basis of squash or pumpkin turn out.
Soup from a kohlrabi
Soup from tubers of a kohlrabi turns out very tasty and gentle. Ingredients: - 500 g of tubers of a kohlrabi; - 2 tablespoons of a desi; - onions head; - 2 ½ cups of vegetable or chicken broth; - 2 ½ glass of milk; - 1 bay leaf; - salt and fresh ground pepper. PrigotovlenieOchistite also cut tubers of a kohlrabi and onions on small cubes. Kindle a desi in a pan and fry to transparency. Add cabbage and onions. Fry 2-3 more minutes. Pour in warm vegetable broth, the warmed-up milk, bring to the boil and you cook about 25-30 minutes until the kohlrabi becomes soft. In 5-7 minutes until ready add bay leaf, season with salt and pepper. Also serve soup to Pyuriruyta in the blender to a table.
Dishes from kohlrabi leaves
Kohlrabi cabbage leaves same gentle, as fresh spinach. They are seldom sold separately, and on tubers by leaves often already sluggish. If you were lucky and you have fresh leaves of cabbage of a kohlrabi, it is possible to make from them salad, a garnish or to add to soup. They are especially good in the duet with a mangold. Ingredients: - 250 g of leaves of a mangold; - 250 g of leaves of a kohlrabi; - lemon (dried peel and juice); - 300 ml of vegetable broth; - 2 tablespoons of the crushed parsley greens; - 100 ml of olive oil; - on 1 branch of rosemary, a tarragon and a coriander; - salt and pepper. PrigotovleniePromoyte also dry leaves of a mangold and a kohlrabi, curtail them into tubules cut thin strips. Steam them, previously having strewed with a lemon dried peel. Mix broth with juice and you uvarit twice. Then cool, mix with parsley and olive oil, slightly shake up. Pour water into a pan, put spicy greens and bring to the boil. Place over steam capacity with the cut leaves, having watered with their previously oil broth. Prepare about 5 minutes, and then season with salt and pepper. The useful dish from a kohlrabi and a mangold is ready!