Dishes with kohlrabi - 3 cooking recipes

In traditional Russian cuisine, kohlrabi is practically not used, since this variety is considered exotic. It is rarely found even in large supermarkets. The head itself resembles a symbiosis of white cabbage and ordinary turnips, and its taste is sweeter, juicier and more tender than ordinary cabbage. Before you cook kohlrabi at home, you need to choose the right fruit. It must be fresh, without visible damage and small in size (up to 150 grams of weight). If the vegetable is heavier, then there is a risk of buying a product that is too “mature” with a hard center. It is almost impossible to make it soft and tender later. There are many original options for cooking kohlrabi: it is fried, boiled, stewed, baked, made into vegetable salads and savory snacks. The fruit itself is very easy to cut with a knife and grate. It can be marinated in sauce, seasoned with olive oil, mayonnaise, sour cream, lemon juice and herbs with the addition of aromatic spices.