Kohlrabi 1 pc.

Kohlrabi belongs to the brassica family. Its characteristic features include a spherical, crunchy, pistachio-colored texture and a delicate, sweet, and juicy flavor.

Kohlrabi is a vegetable with high nutritional and flavor values. Its young leaves contain a wealth of mineral salts, including potassium, magnesium, sodium, calcium, iron, and folic acid, as well as B vitamins and vitamin C. It is recommended for patients with arteriosclerosis, especially those with high blood pressure.

The first kohlrabi can be eaten raw. Although they are older and harder, they are excellent for heating. They can be boiled, stuffed, baked, and stewed. They are suitable for soups, salads, or casseroles. To prevent the kohlrabi from drying out during baking, it is recommended to infuse it with plain broth or broth sauce with tomato or bell pepper puree.