Cook the whole kohlrabi whole
The kohlrabi season has started: it begins in May and ends in October. The tasty and healthy tubers can therefore be found fresh on the markets everywhere. What many do not know: Almost 50 types of kohlrabi are grown in Germany. One bulb is blue to purple, the other dark to light green. Only the flesh always remains white.
Versatile use of kohlrabi
The kohlrabi tubers can be used in a variety of ways in healthy and vegetarian cuisine, as the "Press Office German Fruit and Vegetables" announced. The taste is slightly sweet, nutty and yet hearty crunchy.
When preparing the vegetables, the roots of the kohlrabi head are separated. The tuber is then peeled from the bottom up to the base of the leaf and checked for a woody area.
Kohlrabi can be eaten raw in summer. To do this, the tuber is cut into bite-sized pieces and served with a suitable dip. Chopped kohlrabi can also be used for summer salads.
Put some oil or butter in the salt water
For cooked dishes, the kohlrabi should be blanched in salted water for at least eight to ten minutes. To round off the taste, add a piece of butter or a little oil to the water. Older tubers should be cut into strips of the same size beforehand. Young kohlrabi, however, is cooked whole. The leaves are also edible.
When buying, attention is paid to freshness. If the tuber is fresh, the leaves are crisp and green. The fresh tuber is closed and not brittle. In the refrigerator, kohlrabi can stay in the vegetable compartment for at least a week. If the leaf green is removed beforehand, the fruit does not dry out as quickly.
Kohlrabi protects against serious illnesses
Kohlrabi is one of the healthiest vegetables. It is rich in vegetable proteins, fiber, potassium, calcium, magnesium, selenium, iron and contains the valuable vitamins C, A, B1 and B2. The fruit is also popular in naturopathy because the blue varieties in particular contain a large portion of “anthocyanins”. These substances support the natural protective functions of the heart and cancer run. In addition, kohlrabi can stimulate digestion, prevent cancer and strengthen the immune system thanks to its high fiber content. (sb)