I would like to introduce you to my kohlrabi recipe here. You can quickly and easily bring a fine fresh cabbage vegetable onto your plate.
Do you know the experience of peeling a kohlrabi fresh from the field, cutting it into pieces and eating it raw? The cabbage is always a bit sweet and juicy. That’s what I like about it!
The German turnip grows above ground. This means there is no need to wash it. You can even use the large leaves on the stems like a salad or vegetable.
Will you follow me to my cooking cabinet? Then I’ll show you the professional preparation step by step with a cooking video. Have fun and enjoy cooking!
1. What is the best way to prepare fresh kohlrabi vegetables?
For a fresh rutabaga vegetable, I recommend you keep a few things in mind:
- It is best to buy kohlrabi with the cabbage leaves. Cabbage leaves contain more vitamins than the tuber itself.
- You can use the leaves to make pesto, vegetables, cabbage wraps, chips…. chips. Rabbit owners already have another purpose for this anyway 😉
- You don’t really need to wash the cabbage. Organic quality is not sprayed. If they are grown conventionally, please rinse the tubers and leaves once to be on the safe side.
- To peel the rutabaga, you need a medium-sized vegetable or fruit knife.
- Further on in this article, I will introduce you to some of the cutting methods: Splits, cubes, sticks…
- For seasoning you need salt, pepper, nutmeg.
- Butter or ghee is a good choice, you can also use olive oil!
- You can use thyme, parsley or chervil as herbs.
Kohlrabi leaves are too good to throw away. Just use them in your smoothie or cooked. I like to make kohlrabi crisps 🙂Consumption tip from chef Thomas Sixt
The vegetables taste really delicious with or without topping!
2. Kohlrabi vegetables recipe
For your perfect vegetable dish, you’ll find the exact ingredients and step-by-step instructions with lots of photos here.
By the way, you can send me a cooking question directly via the comment function!
- 250 g kohlrabi I use organic kohlrabi
- 2 tbs water
- 15-30 g butter I like to use ghee
- 1/4 tsp salt I use primal salt or Himalayan salt
- 4-6 pinches black pepper, ground
- 4 pinches nutmeg
- 1 tsp thyme I also use herbs de Provence
- 1-2 bunch kohlrabi leaves
- 1 tbs oliv oil
- 1 tsp salt I like to use salt flower
- Prepare the ingredients, peel the kohlrabi.
- Now decide on a type of cut: vegetable cubes and sticks go very well with fish, while wedges are an all-round talent. I like to cut the wedges into a half-moon shape because it looks better. When cutting, please pay attention to the size: cut the same size so that the vegetables cook evenly.
- Put the cut rutabagas in the pot, add a little water, butter, salt, pepper, nutmeg and sugar and cook with the lid on. In the video, I show you the vitamin-preserving preparation in a special vegetable pot with temperature measurement on the lid. I cook the vegetables in a temperature range of 90-140°C.
- Depending on the cut, the vegetables will be cooked al dente after 6-10 minutes. Remove the lid, allow the liquid to boil down briefly and refine with herbs. You can now season your vegetables again with salt, pepper, nutmeg and sugar.
- Arrange the vegetables and serve.
- Trim the washed kohlrabi leaves and cut out the middle stalk. Preheat the oven to 170°C.
- Marinate the kohlrabi leaves in a bowl with oil.
- Place the leaves side by side on a baking tray with baking paper and cook in the oven for approx. 8 minutes until crisp. Then season with salt and serve with the vegetables.
- I like to put the kohlrabi crispss on the kohlrabi vegetables. Enjoy your meal!
3. Calories and nutritional values kohlrabi vegetables
4. Seasoning variants
You can vary the classic vegetables in many different ways and refine them individually. Here you will find my tips and ideas:
|Crisps||Serve fried kohlrabi leaves with the vegetables|
|Cream or soy cream||Finish the vegetables until creamy and fine|
|Herbs||Thyme, parsley, dill, cress, sprouts|
|Red pepper||Sprinkle little on at the end|
|Walnuts||Add fresh or caramelised walnuts|
|Almonds||Serve with toasted almonds|
|Cashew||Add chopped or whole cashews|
|Pumpkin seeds||Add roasted pumpkin seeds to the soup|
|Sesame||Sprinkle on at the end, light and dark sesame seeds look and taste great!|
|Turmeric||Season with turmeric|
|Curry||Season exotically with curry, butter and sugar.|
|Pumpkin seed oil||Finally, add a little pumpkin seed oil to the vegetables.|
5. What kohlrabi vegetables go with
As a classic side dish, this vegetable goes well with great fish and meat dishes or even vegetarian: