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KOHLRABI

€2.04
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Discover the Wonders of Kohlrabi: Benefits, Uses, and Recipes

Kohlrabi is a vegetable from the cruciferous family characterized by having a thickened, round-shaped, and edible stem in white, cream, or purple color. Its taste is mild and sweet, similar to turnips or cabbage, but more delicate and aromatic. It can be consumed both raw and cooked, alone or accompanied by other ingredients. It is a very healthy and versatile food that provides vitamins, minerals, fiber, and antioxidants. Kohlrabi is ideal for preparing salads, purees, soups, stews, sautés, or roasts.

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Unveil the Secrets of Kohlrabi: Nutrition and Uses

Kohlrabi is a vegetable from the cruciferous family, like broccoli, cauliflower, or cabbage. It is a hybrid between cabbage and turnip, characterized by having a thickened and edible stem in a rounded shape and white, cream, or purple color. It is also known as nabicol, turnip cabbage, rutabaga, kohlrabi, or turnip-rooted cabbage. It originates from Europe and has been cultivated since the 17th century for its nutritional and medicinal value.

Health Benefits of Kohlrabi

Among its main health benefits are:

  1. Cancer Prevention: Glucosinolates in kohlrabi can inhibit the growth of cancer cells.
  2. Cardiovascular Health: Kohlrabi is rich in potassium and fiber, which help regulate blood pressure and reduce cholesterol.
  3. Digestive Health: Its fiber content promotes healthy bowel movements and prevents constipation.
  4. Immune System Boost: The vitamin C in kohlrabi stimulates the production of white blood cells.
  5. Bone Health: It is an excellent source of calcium and vitamin K, essential for bone health.
  6. Eye Health: It contains lutein and zeaxanthin, beneficial nutrients for eye health.

Recipe: Kohlrabi and Carrot Soup with Ginger

Ingredients:

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 large kohlrabi, peeled and cubed
  • 3 large carrots, peeled and cubed
  • 1 piece fresh ginger, peeled and grated
  • 4 cups vegetable broth
  • Salt and freshly ground black pepper, to taste
  • Chopped chives for garnish

Instructions:

  1. Heat olive oil in a large pot over medium-high heat. Add onion and garlic and cook until golden and fragrant, about 5 minutes.
  2. Add kohlrabi, carrots, and grated ginger. Cook for another 5 minutes, stirring occasionally.
  3. Pour in vegetable broth and bring the soup to a boil. Reduce the heat and simmer for about 20-25 minutes, until the vegetables are tender.
  4. Remove the pot from the heat and use an immersion blender to puree the soup until smooth and creamy.
  5. Reheat the soup over medium-high heat, adjusting the consistency and seasoning as needed with more broth, salt, and pepper.
  6. Serve the soup hot and garnish with chopped chives.
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