Kohlrabi Dish

Introduction

History

The exact origins of this Kohlrabi Dish recipe are unknown, but kohlrabi has been a popular vegetable in European cuisine for centuries. It is believed to have originated in Germany and has since spread to other parts of the world.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Be sure to peel the tough outer skin of the kohlrabi before cooking.

- Cut the kohlrabi into uniform pieces to ensure even cooking.

- Adjust the seasonings to suit your taste preferences.

Serving Suggestions

This Kohlrabi Dish pairs well with roasted chicken or grilled fish. Serve it alongside a fresh green salad for a complete and satisfying meal.

Cooking Techniques

This Kohlrabi Dish is cooked on the stovetop in a skillet, making it a quick and easy side dish to prepare.

Ingredient Substitutions

Butter or olive oil can be used in place of lard.

- Cornstarch can be used instead of flour for a gluten-free option.

Make Ahead Tips

This dish can be prepared in advance and reheated before serving. Store leftovers in an airtight container in the refrigerator.

Presentation Ideas

Garnish the dish with a sprinkle of fresh herbs, such as parsley or chives, for a pop of color and flavor.

Pairing Recommendations

This Kohlrabi Dish pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.

Storage and Reheating Instructions

Store any leftovers in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

One serving of this Kohlrabi Dish recipe contains approximately 150 calories.

Carbohydrates

Kohlrabi is a low-carb vegetable, making it a great option for those following a low-carb diet. One cup of cooked kohlrabi contains approximately 8 grams of carbohydrates.

Fats

This Kohlrabi Dish recipe is relatively low in fat, with only 2 tablespoons of lard used in the cooking process.

Proteins

Kohlrabi is not a significant source of protein, but this dish can be paired with a protein-rich main course to create a balanced meal.

Vitamins and minerals

Kohlrabi is rich in vitamins C and K, as well as potassium and fiber. This dish provides a healthy dose of these essential nutrients.

Alergens

This recipe contains dairy (milk) and wheat (flour), so it may not be suitable for those with dairy or gluten allergies.

Summary

Overall, this Kohlrabi Dish recipe is a nutritious and flavorful option for a side dish or light meal.

Summary

This Kohlrabi Dish recipe is a simple and delicious way to enjoy this unique vegetable. With its creamy texture and savory flavors, it is sure to become a new favorite in your recipe repertoire.

How did I get this recipe?

I remember the joy I felt when I first stumbled upon this recipe for Kohlrabi Dish. It was many years ago, when I was just a young girl living in the countryside with my family. One day, my neighbor Mrs. Jenkins invited me over to her house to help her prepare dinner. As we chopped, stirred, and seasoned, she told me about the different vegetables she was using and how they all came together to create a delicious dish.

One vegetable in particular caught my attention – the kohlrabi. I had never seen or tasted it before, but Mrs. Jenkins explained that it was a member of the cabbage family and had a mild, sweet flavor. She showed me how to peel and slice it, and then cook it with onions, garlic, and a touch of cream. The end result was a creamy, savory dish that I couldn't get enough of.

From that day on, I was hooked on kohlrabi. I started experimenting with different ways to prepare it, adding my own twist to Mrs. Jenkins' recipe. I would roast it with herbs and olive oil, or grate it into slaw with carrots and apples. Every time I cooked with kohlrabi, I felt a sense of pride and accomplishment, knowing that I had discovered something special.

Over the years, I continued to learn new recipes and techniques from friends, family, and cookbooks. I would always put my own spin on things, adding a pinch of this or a dash of that to make the dish my own. But no matter how many recipes I collected, the kohlrabi dish remained one of my favorites.

As I grew older and had children of my own, I passed on the recipe for kohlrabi dish to them. I taught them how to peel and slice the kohlrabi, how to sauté it with onions and garlic, and how to finish it off with a splash of cream. They loved it just as much as I did, and soon it became a staple in our household.

Now, as a grandmother, I am thrilled to see my grandchildren carrying on the tradition of making kohlrabi dish. They come over to my house every Sunday for dinner, and I always make sure to have a big bowl of kohlrabi dish waiting for them. They gobble it up eagerly, just like I did when I first tasted it all those years ago.

As I watch my family enjoy the kohlrabi dish that has brought us all together, I can't help but feel grateful for the simple pleasure of good food and good company. The recipe may have come from Mrs. Jenkins, but it has become a cherished part of my own culinary repertoire – a reminder of the joy that can be found in a humble vegetable and a shared meal. And for that, I am truly thankful.

Categories

| Kohlrabi Recipes | Romanian Recipes | Romanian Vegetarian |

Recipes with the same ingredients