The tender green tubers are true nutrient and vitamin miracles, which are even recommended by the Society for Nutrition to prevent strokes and high blood pressure. We have selected great recipes for you in which kohlrabi plays the leading role.
Kohlrabi and radishes go wonderfully together
Kohlrabi and radish salad
The mild aroma of kohlrabi harmonises wonderfully with the slight spiciness of radishes. This tasty salad is not only a special treat on hot summer days.
Ingredients for 4 persons:
- 2 medium kohlrabi
- 1 large bunch of radishes
- 2 sweet and sour apples
- 75 g whipped cream
- 75 g natural yoghurt
- 3 tbsp lemon juice
- salt, pepper, sugar
- Fresh herbs, such as dill, lemon balm, chives, parsley
Preparation:
- Wash the kohlrabi, radishes and apples.
- Peel the kohlrabi, quarter and core the apples.
- Grate the ingredients coarsely and mix immediately with the lemon juice.
- Whip the cream until stiff and carefully fold in the yoghurt.
- Season with salt, pepper and sugar.
- Pour the dressing over the salad and let it sit in the fridge for about half an hour.
- Finely chop the herbs and sprinkle over the salad.
Kohlrabi schnitzel with yoghurt sauce
Our breaded kohlrabi schnitzel proves that it doesn't always have to be meat. It's not just children who love the crispy fried vegetable cutlets, which go perfectly with young potatoes.
Ingredients for 4 persons:
- 2 medium kohlrabi
- 100 grams of breadcrumbs
- 50 grams of flour
- 2 eggs
- 250 g natural yoghurt
- 1 box cress
- 2 tbsp lemon juice
- 1 tsp honey
- salt and pepper
- clarified butter
preparation
- Wash and peel the kohlrabi and cut into slices about 1 cm thick.
- Bring water to a boil in a large saucepan and salt.
- Cook the kohlrabi slices in it for three minutes until al dente.
- Meanwhile, cut the cress from the bed, wash it and make a dip with the yoghurt, honey, a little lemon juice, salt and pepper.
- Drain the kohlrabi and immediately cool with cold water.
- Pat dry with kitchen paper.
- Prepare the breading line: mix flour with salt and pepper in a deep plate, whisk eggs in a second plate, fill breadcrumbs in a third plate.
- Melt butter in two pans.
- First roll the kohlrabi slices in flour, then dip them in the eggs and finally roll them in the breadcrumbs. Press the breading firmly.
- Fry in the pan until golden brown on both sides.
tips
The dietary fibers contained in kohlrabi ensure regular digestion. However, unlike many other types of cabbage, the vegetable does not cause flatulence and is therefore well tolerated by sensitive people.