Content
Kohlrabi is used in salads, soups, boiled in water and steamed, fried, baked and stewed. Kohlrabi is similar in texture and taste to broccoli and cauliflower. The stems and leaves, if firm and crispy, are suitable as a substitute for lettuce.
The taste of the vegetable is sweetish and juicy, less spicy than that of white cabbage. The boiled product has a taste similar to turnips, nutty notes and a taste of celery are felt in the pureed product.
Undoubtedly, kohlrabi cabbage is very useful. It is especially recommended for children and pregnant women. The use of kohlrabi in food has a beneficial effect on metabolism, the functioning of the digestive system, especially the liver, gallbladder, and gastrointestinal tract.
Kohlrabi has a fairly high content of both soluble and insoluble fiber. Thanks to this, kohlrabi not only has a beneficial effect on blood sugar and lipid levels, but also contributes to an increase in stool volume and regular bowel movements, and also supports the natural microflora.
Kohlrabi can be peeled like an apple using a vegetable peeler. Then it is necessary to cut off both the upper and lower parts - they, in principle, can be eaten, like the peel, but their taste is unlikely to please the gourmet.
Small kohlrabi can not be cleaned, just rinse in running water. Kohlrabi is eaten raw in salads (you can also add leaves), simmered in butter, boiled in water or steamed, it can be prepared according to any recipe for turnips. In many recipes with kohlrabi, it is suggested to take the middle out of it, stuff it and bake it.
Cut kohlrabi into thin slices. Dip in boiling water for 2 minutes, drain in a colander. Cut potatoes into cubes. Boil water in a saucepan, put all the prepared vegetables and cook over medium heat for 20 minutes.