The kohlrabi is shaped like a bulb and similar in size to an apple. It has a flavor reminiscent of cauliflower, but more aromatic.
It can be eaten raw or cooked and is a concentrate of vitamins and minerals, compared to a very limited calorie content .
It is not easy to find it on the market, but if you see it among the vegetable and vegetable stalls do not miss it: it is a "smart" food, one of those that allow you to bring a healthy meal to the table , with minimal effort .
It does not require much time either for cleaning or preparation.
Tips for preparing turnip cabbage
To use raw kohlrabi it is sufficient to deprive it of the stem and the few leaves, peel it like an apple, cut it into slices or diced and season it to taste.
You can make a salad of only kohlrabi or a mixed salad .
To use it cooked, after having peeled it, it is sufficient to boil it for about 10 minutes, trying to keep it al dente.
It can be eaten after being seasoned simply with salt and extra virgin olive oil, or combined with other ingredients for more complex recipes, it is also excellent when baked.
And here are three very fast dishes with kohlrabi :
1. Salad of kohlrabi, courgettes and carrots;
2. Kohlrabi au gratin with béchamel;
3. Cream of cabbage turnip.
Kohlrabi salad, zucchini and carrots
A very simple recipe, a very light and dietary side dish, but crunchy and full of taste. Fresh and delicate, it is suitable to accompany any second course .
Ingredients for 2 people
> 1 carrot;
> 1 courgette;
> 1 kohlrabi;
> 1 tablespoon of olive oil;
> juice of half a lemon;
> 1 pinch of salt.
Preparation
Just cut all the julienne ingredients and season with an emulsion made with salt, extra virgin olive oil and lemon .
The zucchini must be very tender and should not be peeled .
Most delicious variant : add one or two tablespoons of cream cheese to the sauce.
Kohlrabi au gratin with bechamel sauce
The turnip cabbage au gratin with bechamel is a tasty and nutritious side dish, easy to prepare and very tasty.
Ingredients for 2 people
> 300 g béchamel;
> 1 kohlrabi;
> 3 tablespoons of breadcrumbs;
> 2 tablespoons of Parmesan;
> butter to taste;
> salt.
Preparation
Prepare the béchamel. Peel the kohlrabi and cut it into slices . Blanch it in salted water for three or four minutes and drain it.
Grease the bottom of a baking pan with butter and cover with breadcrumbs . Spread the kohlrabi slices overlapping them slightly.
Pour in the béchamel and finish with breadcrumbs and Parmesan. Bake at 180 degrees for 18/20 minutes.
Savoy cabbage soup
The kohlrabi also lends itself to the preparation of velvety, by virtue of the crisp and aromatic pulp.
Ingredients for 2 people
> 500 ml of vegetable broth;
> 1 kohlrabi (about 200 g);
> 150 g potatoes;
> 50 g of fresh (or frozen) peas;
> 1 small onion;
> salt;
> extra virgin olive oil;
> bread croutons;
> 2 tablespoons of Parmesan cheese.
Preparation
Prepare the vegetable broth. Wash the kohlrabi, peel it and cut it into cubes. Peel the potatoes and cut into cubes . Cut the onion very thinly.
Sauté the onion in 2 tablespoons of extra virgin olive oil, add the kohlrabi and the potatoes and let it go on the heat for a couple of minutes, stirring constantly with a wooden spoon.
Add the peas and the stock and cook over low heat with the lid for half an hour.
If the broth is consumed too much and you want to get a more liquid preparation, add more; if not, increase the cooking time and remove the lid to make the stock consume more.
When cooked, let the soup cool and blend with an immersion blender until you get a velvety texture.
Season with Parmesan and serve with croutons.
