Let's boil kohlrabi

Kalarepa
Photo: thebittenword.com – CC BY 2.0 | cropped to a square

BEFORE BOILING:

Immediately before cooking kohlrabi rinse under cold water and purify, leaving only the small central list. If the skin is hard, it should take. We cut in half.

BOILING:

Kohlrabi is put into a small amount of cold water, if we want this to its taste and aroma passed into broth (eg. Cooking soup). If we cook kohlrabi as a separate dish, toss it into boiling water - thanks to retain most of their juices. Kohlrabi cook for 15-20 minutes. Time start to count from the time of re-boil water. Immediately after setting with salt (approx. 2 teaspoons to 1 liter of water). It is also slightly sweetened (approx. 1 teaspoon per 1 liter of water). After boiling pot discover that had faded essential malodorous, then-cooking under cover. To verify that kohlrabi is already cooked, you can stick a fork or a knife. If it falls softly, it is ready.

ONCE BOILED:

After cooking, drain off kohlrabi. After boiling water containing nutrients can be used for sauces, soups, etc.

SERVING TIPS:

We serve as an additive to poultry dishes and veal and egg dishes. You can sprinkle example. Dill and pour the melted butter.

Bon appétit!