Let's boil kohlrabi

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


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.


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.


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


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!