Cooking Kohlrabi

BEFORE COOKING:

Immediately before cooking, rinse the kohlrabi under cold water and clean it, leaving only the small central leaves. If the skin is tough, peel it. Cut it in half.

COOKING:

Place the kohlrabi in a small amount of cold water if its flavour and aroma are desired to infuse the stock (for example, when making soup). If cooking kohlrabi as a standalone dish, add it to boiling water – this helps it retain most of its juices. Cook the kohlrabi for 15–20 minutes. Start timing from the moment the water returns to a boil. Immediately after boiling, add salt (about 2 teaspoons per litre of water). It is also advisable to lightly sweeten (about 1 teaspoon per litre of water). After boiling, uncover the pot to let unpleasant‐smelling oils evaporate, then continue cooking with the lid on. To test if the kohlrabi is done, insert a fork or knife. If it goes in easily, it is cooked.

AFTER COOKING:

After cooking, drain the kohlrabi. The cooking water, which contains nutrients, can be used for sauces, soups, etc.

SERVING SUGGESTION:

Serve as a side dish to poultry and veal dishes, as well as egg-based dishes. Garnish with dill and drizzle with melted butter.

Enjoy your meal!