Kohlrabi recipes: what to look for when buying
Healthy, popular with children to nibble on and so versatile: Kohlrabi is our favorite cabbage! We love him in soup, in salad, for dipping or as an accompaniment to meat or fish. Kohlrabi, also known as turnip or stem turnip, is a type of cabbage. But its taste has little to do with cabbage: Kohlrabi tastes mild and sweetish-nutty.
In no other country is so much kohlrabi eaten as in Germany – and this is also the main growing area: kohlrabi grows outdoors from April to October, and in winter it is grown in a greenhouse. By the way is blue-violet kohlrabi spicier and comes mainly from outdoor cultivation, greenish-white kohlrabi mostly comes from greenhouses.
In spring and summer you can find kohlrabi in almost every supermarket and at weekly markets at low prices. You can recognize fresh kohlrabi by one undamaged tuber without cracks and with crisp, firm leaves. Small tubers are usually less woody than large ones.
How do you properly store kohlrabi?
Field-grown kohlrabi can be kept in the refrigerator for about three weeks; it is best to remove the leaves and wrap the tuber in a damp cloth. Kohlrabi from the greenhouse should be one Consume within a week. It is best to wrap cut kohlrabi in cling film, otherwise they will dry out quickly.
You can also easily freeze kohlrabi, but it should be blanched for three minutes beforehand – otherwise it will turn gray when thawed.
How to prepare kohlrabi recipes correctly
With a roux and fresh herbs, that's how we know kohlrabi from our childhood. Kohlrabi is not only suitable as an accompaniment to meat and fish. It also tastes raw in salads or with a dip as a raw food snack. Kohlrabi is also a great base for soups and can also be filled, for example with minced meat.
Whether raw or cooked, kohlrabi should be peeled. Especially the end of the root can be very woody, so cut off a little more. If you want to eat it cooked, you should don't let it cook too long: It remains particularly aromatic if it is barely steamed with a little salt water.
By the way, you can also use the leaves of kohlrabi: They contain a particularly large number of vital substances and can be prepared like spinach. But the kohlrabi tuber is also rich in valuable ingredients: it contains plenty Vitamin C, magnesium, iron and many other nutrientswhich are important for our metabolism and good digestion. In addition, kohlrabi is easy to digest, fat-free and low in calories – kohlrabi recipes are a perfect and tasty companion for the next diet.