Kohlrabi is among my favourite veggies. Other names for kohlrabi are German turnip or turnip cabbage and stems probably from Northern Europe, from crossing turnip and cabbage. In Hungary we eat it in the spring time, when it’s young and fresh. When choosing kohlrabi make sure the skin is intact, as it gets older it becomes quite ‘woody’, so it’s not so nice. You can eat its green leaves too, it’s more nutrient dense.
The plant contains mainly potassium, calcium, magnesium, and vitamin E, B1, B6, folic acid and vitamin C (63mg/100g).
Kohlrabi can be eaten basically in any form; raw, roasted, baked or great in soups.
I’ve found fresh, local, organic kohlrabi in Dubai, now in February. The following recipe is a very simple method of making a delicious, nutritious soup. And the fresh kohlrabi just melts in the mouth like butter.
300 g mushroom
3 celery stalks
1 tbsp coconut or grapeseed oil
1 tsp paprika (Hungarian of course 😉 )
Salt and pepper to taste
Approx. 1.5 liters water
Method: Chop all ingredients to small cubes. Sauté the onion with celery and carrots on the oil first, then add kohlrabi and mushrooms. Add small amount of water first, later you can add more. Cooks in about 20 minutes.
Spice it and enjoy! If you like this recipe please share! <3
- 1 kohlrabi
- 300 g mushroom
- 2 carrots
- 3 celery stalks
- 1 onion
- 1 tbsp coconut or grapeseed oil
- 1 tsp paprika (Hungarian of course 😉 )
- Salt and pepper to taste
- Approx. 1.5 liters water
- Chop all ingredients to small cubes.
- Sauté the onion with celery and carrots on the oil first, then add kohlrabi and mushrooms.
- Add small amount of water first, later you can add more.
- Cooks in about 20 minutes.