How to make
I washed, peeled and cut the kohlrabi into sticks. Be careful with the peeling, the vegetable is quite tough and it becomes difficult.
In a deep bowl, I mixed the oil and spices and added the kohlrabi. I mixed it and left it to flavor for ten minutes.
Then I arranged the pieces onto a baking sheet.
I baked the vegetable at 390°F (200°C), until it was done.
The baked kohlrabi can be eaten on it's own or as a side dish for meat. As well as added to a lean vegetable cream soup, like I did today.
Kohlrabi - this little-known autumn vegetable, has a worthy place on our table. Not only because of its high content of various vitamins and minerals, but also because of its dietary properties and few calories.
Kohlrabi is extremely rich in vitamin C, vitamin A1, folic acid and also vitamins B1, B2 and B6.
The green pear-shaped vegetable also contains fiber (about 3.6 g), which is so necessary for the implementation of the vital functions of the intestines and intestinal peristalsis.
It is used raw, in vitamin salads, boiled, in soups or baked, where it can successfully replace potatoes.
