Table of contents:
Video: Kohlrabi Recipes
Read the previous part. ← Kohlrabi: watering and feeding, growing in protected ground
A juicy stem plant with a pleasant delicate taste is used for food both fresh and for preparing vegetable soups, side dishes, stews, stews and canned food. The taste of raw kohlrabi cabbage resembles a stump, only softer, juicier and sweeter.
Therefore, kohlrabi of early varieties is best eaten raw in salads (with apples and carrots). It is also used fried, baked, stewed (in sour cream, in milk with carrots and butter) and boiled with butter or milk sauce (like cauliflower). Various soups are prepared from kohlrabi, it can be stuffed. Kohlrabi juice is especially useful for children.
Plant nurseries Stores of goods for summer cottages Landscape design studios
Stem fruits are peeled, cut into small slices or rubbed on a coarse grater. Salt and sugar are added to taste, seasoned with sour cream and served.
Kohlrabi cabbage salad
Rinse kohlrabi and apples, peel, grate on a coarse grater. Wash the dill and chop finely. Combine sour cream with sugar, salt and citric acid. Combine all components, mix, sprinkle the salad with finely chopped dill. You can add carrots or cucumbers and celery to the salad, and use kefir or mayonnaise instead of sour cream.
Kohlrabi cabbage - 60 g, apples - 40 g, dill - 5 g, sour cream - 10 g, salt, sugar, citric acid.
Chop the kohlrabi finely or grate it on a coarse grater, pour in the dressing, let it brew for a few minutes. Serve to the table, garnish with herbs.
Kohlrabi - 800 g, apple juice flavored with lemon juice - 200 g, honey - 1 teaspoon, ground pepper to taste.
Kohlrabi salad with green onions
Chop kohlrabi on a coarse grater, chop green onions, mix with cabbage, grind by hand. Beat vegetable oil with lemon, pour over salad and leave under the lid for half an hour.
Kohlrabi - 800 g, green onions - 300 g, vegetable oil - 9 tablespoons, lemon juice - 1 teaspoon.
Kittens for sale Puppies for sale Horses for sale
Peel and grate kohlrabi. Chop the onion very finely, grind with a spoon, pour over the wine. Can be drizzled with vegetable oil, whipped with wine or cabbage juice.
Kohlrabi - 300 g, green onions, onions or leeks - 1 bunch, wine - 1 tablespoon, bechamel sauce - 3-4 tablespoons (or 2 tablespoons of cream).
Vegetable puree soup
Kohlrabi stalks are peeled, finely chopped and stewed together with carrots, leeks with the addition of butter (2 tablespoons). Then add water, potatoes, washed rice and cook for half an hour over low heat. After that, rub everything through a sieve, dilute with hot milk, add salt and butter to taste. Served on the table with croutons.
For 150 g kohlrabi: 150 g carrots, 200 g potatoes, 100 g leeks, 3/4 cup rice, 3 tablespoons butter, 2 cups milk.
Kohlrabi in oil
Peel and cut the kohlrabi into small slices, boil, add milk and butter. Can be used as an independent dish and as a side dish for meat and fish dishes.
For 1 kg of kohlrabi take: milk 100 g, butter - 60 g.
Kohlrabi is peeled, cut into slices, rolled in breadcrumbs or flour and fried in oil. Then they put it in a saucepan, add a little pepper and cinnamon, season with sour cream mixed with tomato puree and stew in a sealed container for 40 minutes. When serving, sprinkle with parsley or dill.
For 1 kg of kohlrabi, they take: butter 60 g, wheat flour - 40 g, sour cream - 150 g, tomato puree - 60 g, pepper and cinnamon - to taste.
Kohlrabi stewed with onions
Cut kohlrabi into thin slices, chop the onion. Pour some water into the pan, you can add a spoonful of vegetable oil. You should never fry in oil, because the boiling temperature of the oil rises above 100 ° C. If you pour oil into boiling water, the temperature will not rise above 100 ° C, and the products will not lose their natural qualities. Put all the ingredients in a saucepan, pour in the water and flour. When everything is ready, reduce heat, sprinkle with chopped parsley. Add some chopped tomatoes if desired.
Kohlrabi - 200 g, onions - 1 pc., Flour - 1 teaspoon, cumin - 0.5 teaspoon, herbs - 1 bunch.
Kohlrabi in milk sauce
Stem fruits are peeled, cut into slices, like carrots. Add a little water and oil, season with milk sauce. Served on the table as an independent dish and as a side dish. To prepare the sauce, take 1 tablespoon of flour, fry with the same amount of butter and dilute with 1 glass of hot milk. The resulting sauce is allowed to boil and salted to taste.
Kohlrabi - 250 g, butter - 10 g, sauce - 30 g.
Vegetable ragout with kohlrabi
Kohlrabi stalks, carrots, turnips are peeled, cut into large cubes and set to simmer. Potatoes and onions are fried in a pan with oil, and white cabbage and beans are boiled in water. The flour pre-fried in butter is diluted with a decoction of vegetables and all the vegetables folded into one pan are poured with this sauce, spices are added, salted and stewed for 20 minutes. When serving, sprinkle with parsley or dill.
For 2 kohlrabi stalks: 50 g of potatoes, 3 carrot roots, 2 onions, 3 tablespoons of butter, 1 tablespoon of flour, 1 cup of sour cream.
The stalk fruits are cleaned, boiled in salted water until half cooked, then the core is selected from them with a teaspoon and filled with minced meat (meat with rice or vegetable). Stuffed stems are baked in the oven until tender. Then pour sour cream and put in the oven for 5-10 minutes. When serving, stuffed kohlrabi is poured over the resulting sauce and sprinkled with parsley.
The stalk fruits are cleaned, grated, squeezed out excess juice, eggs, flour, salt are added, mixed thoroughly and fried in butter (preferably melted).
For 300 g of kohlrabi: 3 eggs, 5 tablespoons of flour, salt to taste.
The stalk fruits are peeled, cut into slices, placed in boiling water, salted and boiled until tender. Then they are thrown into a colander, laid out on plates, seasoned with butter or milk sauce and served as an independent dish or as a side dish.
Peel kohlrabi cabbage, cut into cubes, pour a small amount of boiling water with dissolved salt and sugar, boil. Grind vegetable oil with flour, fried in a pan without fat until light golden brown, dilute with broth, combine with cabbage, mix, bring to a boil. Add finely chopped dill. You can add carrots.
Kohlrabi - 150 g, wheat flour - 3 g, vegetable oil - 5 g, dill greens - 2 g, salt, sugar.