Food

Purple Kohlrabi: Intense in Taste

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The typical green tuber is often nibbled raw or cooked for delicious vegetable dishes. For a more intense taste, however, it is not the green, but the purple kohlrabi that should be processed – this tastes much stronger. Here you can find out what to look out for when buying vegetables.

Purple kohlrabi: intense in taste

If you love the taste of kohlrabi, you should use the more colorful version more often: purple kohlrabi is much more flavorful than green kohlrabi. This tuber is particularly suitable for spring dishes.

When buying, you should make sure that the tubers are intact and look smooth. The leaves are also an indicator of freshness: if they are green and crisp, you can assume that the kohlrabi is also fresh. The smaller the tuber, the more delicate it tastes – large kohlrabi, on the other hand, can often taste woody.

Kohlrabi is so healthy

Whether green or violet – the kohlrabi is packed with valuable ingredients such as vitamin C. Just 100 grams of the tuber cover half of the recommended daily requirement. The mustard oils contained in the vegetables have a positive effect on the immune system and support the function of the gastrointestinal tract.

But not only the kohlrabi itself scores with its great ingredients: there is goodness in the leaves too! It contains almost double or triple the number of vitamins and minerals. Washed and finely chopped, the kohlrabi leaves can be sprinkled over salads or added to vegetable soups.

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