2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Alabash is well known in our country. It is cold-resistant and easy to store until spring. Its nutritional value is not great. It contains small amounts of protein and carbohydrates, and almost no fat. On the other hand, its rich mineral composition deserves attention: especially potassium salts (370 mg), phosphorus (50 mg), magnesium (30 mg) and calcium. It is rich in vitamin C / 40 mg /, which is twice as much as red tomatoes.
Kohlrabi / small alabash / unfortunately still does not find much application on the Bulgarian table despite its rich vitamin and mineral composition. Kohlrabi is distinguished by its light green hue and has a blue-violet color. Compared to alabasha, it has a softer cellulose and a lower carbohydrate content.
Its mineral composition is approximately the same as that of alabasha, but with a higher potassium content. But it is richer in vitamin C (equivalent to lemons) and vitamin PP.
In cooking, kohlrabi can be used to make delicious soups, dishes, side dishes, salads and more.
How to prepare kohlrabi:
Kohlrabi with milk sauce
Kohlrabi - 7-8 heads, fresh milk - 1 tsp, butter - ½ packet, egg yolk - 1 pc., Lemon juice, salt, dill
Peel a squash, grate it and cut it into strips. Fill them with hot water. Season with salt and cook until soft. Beat the yolk with the flour and add to the milk. Add the milk mixture to the dish, stirring constantly. Allow to simmer for a few more minutes. Add the butter and finely chopped dill. Season the sauce with lemon juice.
Kohlrabi with scrambled eggs
Kohlrabi - 3-4 heads, eggs - 7-8 pieces, butter - 3 tablespoons, parsley, salt
Peel the kohlrabi heads and grate them on a coarse grater. Put the vegetables in the hot oil to simmer until soft. Add the beaten eggs, salt and stir until the egg whites turn white. Sprinkle the dish with finely chopped parsley.
