Peel 400 g kohlrabi, halve and cut into 1 cm wide wedges. Make 150 ml vegetable stock with 30 g butter, 1 pinch salt and ½ tsp sugar 3 min. Pour in kohlrabi and cook on medium heat for 8-10 min with lid closed. Pluck ¼ bunch of chervil and toss into kohlrabi.
Kohlrabi – healthy to the tips of the leaves give and color of the rutabaga do not affect the flavor.
It depends on where it is grown: greenhouse kohlrabi tastes more moderate, outdoor kohlrabi tastes spicier.
Kohlrabi contains calcium, potassium, phosphorus, iron, magnesium, sodium, provitamin A and B vitamins. However, most of the ingredients are not in the tuber, but in the leaves.
In the fresh kohlrabi, the leaves are green and crisp, and the tuber is not woody. If you pierce it two or three times with a pointed kitchen knife and the blade penetrates easily, the vegetable is freshly harvested.
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