Recipe: Delicious Western-Style Simmered Kohlrabi

Western-Style Simmered Kohlrabi. A wide variety of western style shirts options are available to you, such as feature, technics, and material. Kohlrabi, a member of the cabbage family is easy to grow and tastes delicious. In today's episode we look at growing Kohlrabi.

Popular in Germany and India, the kohlrabi is named after the German words for cabbage (kohl) and turnip (rübe), and the crisp and versatile vegetable does resemble both its namesakes. Kohlrabi isn't a looker, but it's the taste that counts, says Hugh Fearnley-Whittingstall. Have aliens landed in my veg box?" is a common reaction when kohlrabi is included among the weekly Pour over the cream and stock, simmer gently until the liquid is reduced by half, stir in the spinach and parsley. You can cook Western-Style Simmered Kohlrabi using 9 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Western-Style Simmered Kohlrabi

1. You need 1 of Kohlrabi.
2. You need 2 slice of Bacon.
3. It's 40 grams of Okahijiki (type of saltwort).
4. You need 4 of Cherry tomatoes.
5. Prepare 1/2 tbsp of Olive oil.
6. It's 1/2 of cube Soup stock cube.
7. You need 300 ml of Water.
8. You need 1 of Herb salt.
9. It's 1 tsp of Katakuriko.

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Western-Style Simmered Kohlrabi step by step

1. Peel the skin off the kohlrabi and cut into large pieces. Chop the bacon. Cut the okahijiki and cut the cherry tomatoes into halves or fourths..
2. Heat the oil in a pot and sauté the kohlrabi and bacon. Once coated in oil, add the water, soup stock cube, and herb salt, and simmer..
3. When the kohlrabi becomes slightly tender, add the okahijiki and cherry tomatoes. Add salt if needed..
4. Mix the katakuriko into water (2 teaspoons) to make a slurry and pour it in. Once the sauce slightly thickens, it's ready..
5. In German, "kohl" means "cabbage" and "rabi" means "turnip." They're suitable for cultivation in cold temperatures..
6. Kohlrabi is great for stabilizing blood pressure, improving immunity, and beautiful skin. Even after cooking, their vitamin C content is maintained..

Kohlrabi (from the German for cabbage turnip; Brassica oleracea Gongylodes Group), also called German turnip, is a biennial vegetable, a low, stout cultivar of wild cabbage. It is another cultivar of the same species as cabbage, broccoli, cauliflower, kale, Brussels sprouts, collard greens. Select: Choose kohlrabi that are small, fresh-looking, and free or cracks or blemishes. They should be firm to the touch. Larger bulbs tend to be tougher.