Wash, peel and finely dice kohlrabi and carrots. Wash and dry the spring onions and cut into rings. Put oil in a pot, heat. Add kohlrabi, carrots and spring...
Kohlrabi is a versatile vegetable that can be grown all year round. Due to its low calorie content, high fiber content and richness in vitamins and minerals, it is considered a healthy food. The mustard oils contained in kohlrabi, which are responsible for the typical cabbage aroma, have many positive effects on health. The flesh of kohlrabi is firm and keeps its shape, so it is good for stuffing or for dishes such as casseroles, soups and stews. Because of its delicate flavor, kohlrabi also goes well with fish dishes. Kohlrabi leaves are particularly rich in valuable ingredients and can be used in salads.
The kohlrabi recipes are perfect for everyday cooking, from grandma's favorite kohlrabi vegetable to classic kohlrabi soup and sophisticated kohlrabi roast. Recipes include main dishes, side dishes and vegetarian options. Kohlrabi is versatile and delicious to prepare, for example as a side dish, cutlet, salad or even as a low-carb alternative to fried potatoes. Kohlrabi is also suitable for a vegetable cordon bleu or a creamy risotto with salmon.
Kohlrabi is great for casseroles and can be combined with other ingredients, depending on what the refrigerator can provide or what suits personal taste. Kohlrabi leaves can also be eaten and are very healthy, containing twice as much vitamin C as the tuber itself. Kohlrabi can be cooked like spinach or used in soups and stews. You can also make a pesto by pureeing the leaves with olive oil, nuts and parmesan in a blender.
Kohlrabi is a vegetable with a sweet, slightly nutty flavor that makes an excellent flavor component in cooking. Its versatility in preparation makes it an ideal addition to any meal.
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