In Austrian gardens, Kohlrabi is one of the old acquaintances, but he has hardly stood in the culinary spotlight. Wrongly. Because behind his pale shell there is a multi -talent: it is not only tender in taste and crispy in the bite, but also vitamin -rich and surprisingly versatile in the kitchen. So it is high time to pay attention to Kohlrabi that deserves to him.
Botanically, Kohlrabi belongs to the family of the Kreuzblütler (Brassicaceae) and is a cultural form of the vegetable cheek. It is available in light green or purple color, with the pulp is white in both varieties. Even people who are not friends of cabbage vegetables often like Kohlrabi because of his mild, slightly sweet aroma. It is usually popular with children.
The vegetables can eat raw – as a snack or in the salad, but also
cooked, steamed or fried.
In addition to many fiber, Kohlrabi also contains a lot of vitamin C and potassium. It can help strengthen the immune system and nerves and boost digestion.
What many do not know: the leaves are even more valuable than the tubers, they are particularly rich in vitamin C, beta-carotene, calcium and iron. The delicate inner leaves can be used like spinach or chard: in soups, quiches, pan dishes or as a vegetable side dish. They are also perfect as a green base for smoothies or pesto.
The larger, outer leaves can be cut finely and cooked or fried with a little oil.
Tips for purchase, storage
When shopping, you should make sure that the leaves are firm and juicy, because they indicate whether the kohlrabi is fresh. At home, the leaves are best stored separately from the tuber in the fridge because they wither faster. It is best to be used up within a few days. Another tip: It is no longer a secret that you should do without aluminum bowls and aluminum foil in the kitchen as best you can – for the sake of health and the environment. Kohlrabi leaves are a perfect replacement when grilling.
Simply wrap the food in leaves and fix it with wooden skewers. The grill packs can be filled individually. Different types of vegetables such as tomatoes or zucchini, olives or tofu are particularly tasty. You can serve the original packets with a marinade made of olive oil, herbs pepper and salt. The big advantage: there is no garbage because you can simply eat the taste -intensive cabbage leaves.
Kohlrabiblatt-Pesto
Ingredients:
A handful of fresh cabbage leaves (washed, thick stems removed), 30 g walnuts (roasted), 1 clove of garlic, 30 g grated parmesan, 100 ml olive oil, juice of a ½ lemon, salt and pepper to taste
Preparation:
Chop the cabbage leaves roughly. Puree all ingredients. Add some oil if necessary. Season with salt, pepper and lemon juice.
The pesto keeps a week with an oil layer and fits pasta, oven vegetables or as a spread.
“}”>
Image: Colorbox
Source: Nachrichten
