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15.05.2018

Kohlrabi – add some crunch

Did you know? Kohlrabi is so typically German that the Brits have no name for it, they call it "Kohlrabi" too! The Kohlrabi is also really versatile and full of nutrients. Here we show you how to make the most of it.

Kohlrabi, who are you?



Even though individual kohlrabi look a bit like Sputnik, the first satellite to be put into orbit in the 1950s, kohlrabi is a vegetable that grows particularly well in Central Europe, including Germany. The kohlrabi is a member of the cabbage family and tastes, unlike many of his great relatives, delicious raw! You can usually find the white and green version in the shops, but if you are a Colorfood fan or want to add some variety to your plate, look out for the dark red and purple kohlrabi.

 

Which Kohlrabi should I buy?



Botanically speaking, we eat the "thickened above-ground shoot axis" of the kohlrabi plant. Too technical? Alright, just make sure to look out for smooth and firm tubers that are not cracked or woody in appearance. Also make sure that the leaves are fresh and the stems stick out straight and aren’t withered. If you want to enjoy your kohlrabi raw, opt for the smaller ones as these have a more intense flavour.

 

Storing your kohlrabi properly



Once home, remove the leaves to make sure that flavour of the tuber packs a punch! Since the entire plant is edible, both the leaves and tuber can now be stored in the vegetable compartment of your refrigerator. The kohlrabi tuber can last up to two weeks, especially if you place a damp cloth over it to protect it from drying out. If you have chosen a particularly large kohlrabi and only want to use half of it, you should cover the cut surface with foil to prevent it from drying out.

 

Prep inspiration!

Let's start with the kohlrabi leaves as these won’t stay fresh for long. You can steam and cook these just like spinach or even make a fresh pesto using sunflower seeds or almonds which complement the spicy leaves perfectly. The kohlrabi leaves also taste great in smoothies and they contain a higher amount of carotene, vitamin C and iron compared to the tubers, so it would be a shame to throw them away.

 

To prep your kohlrabi tuber, first peel the skin off with a peeler or small paring knife. Then you can cut it up into small wedges to make the perfect finger food! Combined with a delicious dip, these kohlrabi stick are just as crisp and satisfying as chips, if not better! You can also use your kohlabi in soups and stews, the cooking time depends on the size of the pieces, but should be ready after 10-15 minutes.

 

Kohlrabi has a real chance to shine when it’s use to make a schnitzel! The vegetarians and vegans amongst you will know how to do it. Look out for a large Kohrabi tuber, peel and cut it into about 1 cm thick slices. Cook these kohlrabi ‘steaks’ for about 5 minutes, after which you can treat them just like a fresh veal escalope, just bread and sauté!

Looking to enjoy some ready-made kohlrabi? Check out our Coolbanara, hint – it’s at the top of our current # vegitalian specials menu!

Autor
Vapiano Redaktion

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