The recipe kohlrabi

The name "kohlrabi" translates as "cabbage turnip." This vegetable is really similar to that, and more. Its tender leaves can be boiled, steamed, added to soups and salads, such as cabbage, and strong roots to cook like turnips.

What can be done from the tubers of kohlrabi

Strong tuber kohlrabi can be eaten raw. The taste is similar to both turnip and radish. In order to eat it without heat treatment, should choose a small, heavy, smooth roots of pale green or pale purple. Pale green tubers of kohlrabi is more delicate in taste, the purple – have a greater piquancy.

Clean the tuber like a potato, cut into thin slices and drizzle with olive oil, then season with sea salt - a healthy snack ready. Kohlrabi fresh can be added to vegetable salads. For this tuber should be cut into cubes and sprinkle them with lemon juice so they do not darkened the air.

Kohlrabi can be served on the side dishes, if bake the slices in the oven. They are beautiful and very tasty, with a slight caramel flavor. Sliced pieces can be put in a stew, with carrots, potatoes, pumpkin and other root vegetables. Cooked kohlrabi can be put in pasta, omelets, blend it with milk or cream, used for fillings in pancakes, pies, dumplings. With slices of kohlrabi produces delicious pancakes based on zucchini or pumpkin.

Soup of kohlrabi

Soup of tubers of kohlrabi is very tasty and tender.

Ingredients:
- 500 g of tubers of kohlrabi;
- 2 tbsp. butter;
- onions;
- 2 ½ cups vegetable or chicken broth;
- 2 ½ Cup milk;
- 1 Bay leaf;
- salt and freshly ground pepper.

Cooking

Peel and chop into small cubes of tubers of kohlrabi and onions.

Melt in a saucepan the butter and sauté until transparent. Add cabbage and onions. Fry for a further 2-3 minutes.

Pour warm vegetable broth, warmed milk, bring to the boil and cook for about 25-30 minutes, until kohlrabi is tender. For 5-7 minutes until cooked add the Bay leaf, season with salt and pepper.

Preroute the soup and serve.

Dishes from the leaves of the kohlrabi

The leaves of kohlrabi were as delicate as fresh spinach. They rarely sell separately, but on the tubers leaves are often already sluggish. If you are lucky and you have fresh leaves of kohlrabi, you can cook them a salad, a side dish or add to soup. They are especially good Duo with Swiss chard.

Ingredients:
- 250 g of chard leaves;
- 250 g of leaves of kohlrabi;
- lemon (zest and juice);
- 300 ml of vegetable broth;
- 2 tbsp chopped parsley;
- 100 ml of olive oil;
- 1 sprig of rosemary, tarragon and coriander;
- salt and pepper.

Cooking

Wash and dry the chard leaves and kohlrabi, roll them into a tube cut into thin strips.

To make steamed, pre-sprinkled with lemon zest.

Mix broth with juice and boil down by half. Then cool, mix with parsley and olive oil, lightly whisk.

Pour in a pot of water, put the chopped greens and bring to a boil.

Place on the ferry a container of chopped leaves, watering their pre-oil broth. Cook for about 5 minutes and then season with salt and pepper. Healthy dish of kohlrabi and chard are ready!