Culinary News: Fashionable Benefits of Kohlrabi
Russians overwhelmed the fashion for kohlrabi. If in Europe this cabbage has long been a welcome guest on the menu, then we have a pot-bellied “stembled” familiar only by its bizarre appearance. Not so long ago nutritionists proved scientifically the use of white vegetables. And kohlrabi takes first place by the number of utilities.
Gastronomic success
The great thing is that most housewives are such “cabbage” culinary the news was received with great enthusiasm. Delicate taste of cabbage began to be used not only in traditional casseroles, mashed soups, vegetable stew. Kohlrabi canned, made from her vegetable smoothies, cooked in batter. If recently a combination of kohlrabi with seafood seemed incredible, now the soup with slices cabbage and shrimp – a fairly common dish. Diversify your autumn diet with delicious vegetables
Learning from the Germans
A fancy vegetable is considered winter. In Berlin restaurants such cabbage is often offered to garnish with fish. The Germans claim that in winter Kohlrabi must be eaten necessarily. The stem stalk has everything you need to strengthen immunity: potassium – for the heart, fructose with glucose – for brain nutrition, vitamin C – for colds. Moreover, scientists revealed in the cabbage special sulfur compounds that serve as excellent cancer prevention.
- Famous restaurateurs advise trying a combination of kohlrabi with salmon, crayfish, serve fresh in sauce and with sprigs of greenery.
News commentator Elvira Shishkina
