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Diet: Always put the smaller tubers in kohlrabi


Typical German vegetables: low-calorie kohlrabi with valuable ingredients

According to experts, kohlrabi can be described as "typically German". After all, vegetables are not eaten more often in any other nation. In some countries, the German name was even adopted. When buying the tasty tubers, it is best to choose smaller specimens.

Summer vegetables

Kohlrabi is one of the best summer foods. The tubers have a high water content and are therefore low in calories. In addition, the vegetables are very healthy due to valuable ingredients such as mustard oils, vitamins C and K, folic acid and minerals such as potassium and calcium. According to experts, it is best to opt for smaller copies when buying kohlrabi.

Smaller specimens are particularly tasty

As the Federal Center for Nutrition (BZfE) writes on its website, kohlrabi can be described as "typically German".

According to the experts, the tubers are not eaten more frequently in any nation.

Some countries such as Great Britain, Russia and Japan have even adopted the German name.

The vegetables, which belong to the cruciferous family, have been cultivated in Germany since the 16th century.

Around 50 types of kohlrabi are grown here. They can be colored greenish-white, strong green or blue-violet.

In the summer months, inexpensive goods from the open air are offered.

According to the BZfE, smaller specimens with strong leaves and a smooth skin are particularly tender and tasty.

Always use kohlrabi as fresh as possible

The vegetables are best used as fresh as possible. However, kohlrabi stays in the vegetable compartment of the fridge for up to two weeks if the leaves are removed after shopping and the tuber is wrapped in a damp cloth.

Kohlrabi has a slightly sweet to nutty aroma and can be combined raw in a salad with radishes and carrots.

For a delicious side dish, the tuber is steamed in a little vegetable broth. Then melt the butter, stir in the flour and add the cooking water until a creamy sauce is formed.

The roots and petioles are removed before preparation. Then the vegetables are peeled thinly and cut into slices, strips or pens. If you cook the tuber whole and only then remove the peel, you will reduce the loss of nutrients.

The vegetables also taste gratinated in the casserole and breaded as a vegetarian schnitzel.

The leaves are healthy and tasty too. In proportion, they contain even more nutrients than the tuber itself. Salads, soups and vegetable dishes can give them a special flavor. (ad)

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