If you have never tried kohlrabi, then fasting is a great time to do this, because, firstly, the season, and secondly, interesting vegetable tastes at that time are worth its weight in gold.
Kohlrabi is green and purple. Color does not affect the taste. Kohlrabi with his ponytails sticking up It looks like an exotic vegetable, often it is considered an Asian little thing, but in fact kohlrabi cabbage appeared in Northern Europe. The word “kohlrabi” is German, it literally means “cabbage turnip”.
Kohlrabi is beautiful in different genres: in China, kohlrabi is put in soups, in Italy – to rice soup. From kohlrabi, an excellent puree is obtained – in pure form or in a mixture with potatoes.
Kohlrabi leaves – tops – can be eaten while she is young. The tops are good both in salads and in stew – as an additive to vegetable stew or filling for a pie.
Kohlrabi is juicy and crispy – these are its main advantages. Therefore, in our opinion, the most successful recipes for kohlrabi are those that retain these qualities. Kohlrabi can be eaten a la still-life: peel and grate. But there are more interesting options.
Kohlrabi, like ordinary white cabbage, is good for pickling. It is not necessary to cook it for a long time, the nights in the refrigerator in the company of the marinade are enough. When mixed with carrots, celery stalks and apples, it will be a great winter salad.
- 2 kohlrabi
- 2 stalks of celery
- 1 carrot
- 1 green apple
- olive oil (for seasoning)
- some chopped greens (for decoration)
- for marinade:
- 1/4 cup sugar
- 1 tbsp salt
- 150 ml rice vinegar
Often rice vinegar can be completely replaced with regular apple. And here – no. Rice vinegar is low acid and has a bit of sweetness in its taste. Regular vinegar will ruin the tenderness of kohlrabi: we advise you not to make a replacement.
Start cooking with the marinade. We mix its components and heat over low heat. The goal is to dissolve sugar. Once this happened, you can remove from the heat and set to cool to room temperature.
Meanwhile, you need to chop kohlrabi, celery and carrots with a thin straw. We are not adding an apple yet. We mix these components, put in a bowl and fill with a pre-made marinade. Cover with cling film and put in the refrigerator for the night. In the morning in the bowl we find a lot of juice that has stood out and carefully drain it. Chop the apple with the same straw and add to the salad. Sprinkle with a small amount of olive oil and add a little chopped greens to make the salad brighter. Serve it cold and crispy, at least as a snack, even as a side dish.