How does kohlrabi taste
Kohlrabi: healthy and versatile
Whether raw or cooked: with its sweet, nutty aroma, kohlrabi is a versatile and at the same time very healthy vegetable. Tips for buying and preparing the tender tubers.
Low in calories, aromatic and healthy: as a regional vegetable, kohlrabi is one of the most popular types of vegetables in Germany. The tender tubers can be used in many ways in the kitchen, they taste great both raw and cooked. The pale green tubers are mostly available in stores, but pale pink or purple varieties can also be found at weekly markets. Light green kohlrabi tastes mild and slightly sweet, kohlrabi with purple skin has a stronger cabbage aroma.
Buy kohlrabi and store in the refrigerator
Kohlrabi is available from us all year round, from June to October it comes from the field in Germany. When shopping, choose tubers that are as small as possible; they have a more delicate consistency and a milder taste than large ones. They are also less woody. When buying, the shell should be smooth and without cracks, because there are woody areas behind it. Always buy kohlrabi with leaves if possible: If the leaves have already been removed, they may have been withered and the tuber is no longer fresh. The leaves can also be used as a vegetable or herb. They should still be crisp when you buy them.
Kohlrabi keeps fresh in the refrigerator for about a week. First remove the leaves and store them separately from the tubers in a plastic bag.
Prepare as raw vegetables or salad
To prepare the kohlrabi, first peel the kohlrabi with a peeler or knife and cut off the end of the root, which can be slightly woody. As a raw vegetable, kohlrabi is delicious cut in sticks with dips or grated as a salad, for example with radishes and carrots. The tender kohlrabi leaves are also good as a salad: Chopped up with cream cheese, lemon zest, pepper, salt and oil make a delicious herb dip.
Boil, fry or stew the kohlrabi
Depending on your taste, kohlrabi can also be cooked in salted water for about ten minutes and served, for example, as a side dish with a light sauce. If you like, you can cook the tubers whole and then hollow them out and fill them to your own taste. Kohlrabi is also delicious when sliced, breaded and fried in the pan. To do this, sauté the slices briefly beforehand as desired.
Few calories, lots of healthy vitamins and minerals
Kohlrabi is easy to digest and usually easy to digest. Those who cannot tolerate the raw vegetables can briefly scald the tuber, which makes it even more digestible. The vegetables also contain almost no fat and hardly any calories. As in other types of cabbage, the tubers contain a lot of vitamin C, as well as vitamins A, B1, B2, B3 (niacin), B7 (biotin) and K and folic acid (vitamin B9). Kohlrabi also provides calcium for building bones, iron for blood formation and magnesium for muscles and the heart. The mustard oils contained in the tuber support the immune system and soothe the stomach and intestines. They are best preserved when the vegetables are eaten raw.
The leaves contain a particularly large number of vitamins and minerals, for example vitamins A and C, potassium for the water balance and phosphorus as a building block for teeth and bones.
Recipes with kohlrabi
Kohlrabi is healthy and can be prepared in a variety of ways - for example as a salad, soup or lasagna. more
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