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Braised Kohlrabi Tops with Fennel and Herbs

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Ingredients

Adjust Servings:
Of 2 or 3 plants Kohlrabi greens
1/2 of Fennel bulb
1 bunch of Parsley leaves
1 bunch of Dill
1 Onion Medium onions
1 clove of a Garlic
2 tbsp. of Extra Virgin olive oil
1 Bay leaf
2 peppercorns of Pimento
to taste Salt
to taste Grounded black pepper

Braised Kohlrabi Tops with Fennel and Herbs

Features:
  • Dairy-Free
  • Gluten-Free
  • Vegan
  • Vegetarian
  • 25 min
  • Serves 4
  • Easy

Ingredients

Directions

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Kohlrabi, I hope everyone knows and loves it. If not, you should fall in love with it urgently for its crunch, freshness, pleasant taste and benefits. Most often, the bulbous kohlrabi stem is used as food, while the greens are undeservedly thrown away or, at best, given to animal feed. In fact, kohlrabi leaves and stems are a healthy and really tasty vegetable. Let’s make it delicious and not throw it away again.

Kohlrabi leaves contain a lot of fiber, phytonutrients, vitamin C and B group vitamins, plus various minerals. You can use them (only the green part) raw in salads. You can also braise both stems and leaves, which we will do today.

You can eat the cooked dish as an appetizer or part of a side dish, use it as a filling for pancakes or make scrambled eggs with it.

Bon Appétit!

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Steps

1
Done

Wash the kohlrabi leaves and stems well under running water. Cut the green leaves off the light-colored stems. Then cut the leaves into 1 cm strips. Cut the stems into small 5 to 8 mm pieces.
Cut the fennel into small cubes.
Next, chop the dill and parsley not too finely.
Dice the onions finely and chop the garlic finely.

2
Done

Using a medium frying pan, heat the olive oil, add the onions and sauté them until soft and golden for about 10 minutes. Add garlic and sauté them together for another minute. Now, add kohlrabi stems and fennel and season them with salt, bay leaf and allspice. Then simmer them on medium heat under a lid for about 15 minutes until the kohlrabi stems are soft.

3
Done

Now add the kohlrabi leaves, stir and simmer for another 5 minutes. Next, add the dill and parsley and stir, salt to taste, season with pepper and simmer all together for 2 or 3 minutes more.
Done!
Bon Appétit!

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Fried Topinambur, AKA Jerusalem Artichoke
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