Healthy kohlrabi for the summer kitchen

Cook whole kohlrabi

05/29/2012

The kohlrabi time has begun: it starts in May and ends in October. The tasty and healthy tubers can therefore be found everywhere fresh on the markets. What many do not know: Nearly 50 kohlrabi species are grown in Germany. The tubers are blue to purple, the others dark to light green. Only the pulp always remains consistently white.

Versatile use of kohlrabi
In the healthy and vegetarian kitchen, the kohlrabi tubers can be used in many ways, as reported by the "Pressebüro Deutsches Obst und Gemüse". The taste is slightly sweet, nutty yet hearty crisp.

When preparing the vegetables, the roots are first separated from the kohlrabi head. After that, the tuber is peeled from bottom to top to the leaf approach and checked for woody spot.

Kohlrabi can be eaten raw in summer. For this, the tuber is cut into bite-sized pieces and served with a matching dip. Small grated 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 complete the taste, add a small amount of butter or a little oil to the water. Older tubers should first be cut into strips of equal size. Young kohlrabi, on the other hand, is cooked as a whole. The leaves are also edible.

When buying, attention is paid to the freshness. When the tuber is fresh, the leaves are crisp and green. The fresh tuber is closed and not fragile. Kohlrabi can stay in the fridge for at least a week in the fridge. If the leaf green is removed first, the fruit does not dry out so quickly.

Kohlrabi protects against serious diseases
Kohlrabi is one of the healthiest vegetables ever. It is rich in vegetable proteins, fiber, potassium, calcium, magnesium, selenium, iron and contains the valuable vitamins C, A, B1 and B2. In natural medicine, the fruit is also popular because above all the blue varieties contain a large portion of "anthocyanins". These substances support the natural protective functions of the heart and the circulation of crabs. In addition, Kohlrabi can stimulate digestion through its high content of fiber, act cancer-preventing and strengthen the immune system. (Sb)