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@Asmodis4
Ай бұрын
if you need kohlrabi the only thing is to grow them yourself. I dont think that you get fresh kohlrabi in the us. would send you some seeds but i highly doubt that i get it over your border. google after cabbage turnip.
@Patrick-on2ty
3 күн бұрын
Cook it in cream as a sidedich
@Patschenkino
Ай бұрын
The best part is that you can eat kohlrabi raw. Peel it (since the skin is fibrous and can be tough), then cut it into bite-sized strips. Sprinkle with a little salt and pepper. Enjoy it as-is or dip it in some sour cream for extra flavor.
@nicoleschren3830
Ай бұрын
kohlrabi is hard to describe , it's like radish but without being spicy, tastes like cabbage or cauliflower but a bit more intense, you can also eat it raw
@maxwilli3718
Ай бұрын
I only eat kohlrabi raw. Kohlrabi tastes almost like radishes.
@alexanderpracher6753
Ай бұрын
Me too the Most time. But also in a Soup or in a Pie.
@MetalBoozie
Ай бұрын
You know how the trunk of a cauliflower tastes? Take this taste and intensive it and you have the taste of Kohlrabi. Nothing with watery and cucumber like.
@Patschenkino
Ай бұрын
But it is very juicy and taste a bit sweet.
@Jochen.Lutz-Germany
Ай бұрын
My favorite dish with Kohlrabi is to cook it (in little cubes) and combine it with cooked potatoes, Frikadellen (minced pork meat balls) and a creamy white sauce (bechamel). Very tasty ! Finally I would never mix it up.
@user-ul2wq7in8u
Ай бұрын
10 /10 thumbs up
@sylviav6900
Ай бұрын
That's the traditional way. Thank you, I was about to also write that comment.
@Winnywutz
Ай бұрын
Kohlrabi is a kind of cabbage.very delicious
@user-qe5xd9fv9v
Ай бұрын
It's great to see a dish here that combines kohlrabi and sweet potatoes. Fun fact, which many people don't realise: not only kohlrabi, but also sweet potatoes can be eaten raw (even, if you like, with the skin on). My Gabonese wife, our 7 kids and I love to cut both into chips-like sticks, throw them together in a bowl and eat them as a snack between meals. Even when we're out on the golf course, we like to take this super healthy and delicious snack with us on the round. 😋😃👍
@pekingdragon
Ай бұрын
Kohlrabi always needs a little nutmeg ... just delicious... the taste has nothing of cucumber.😍😋 The soup at the end is amazing...I am getting hungry 😂😂😂
@sylviav6900
Ай бұрын
Yes, but the "soffritto"/Suppengemüse comes in first. 😉
@pekingdragon
Ай бұрын
@@sylviav6900 😁 you`re right
@DerJarl1024
Ай бұрын
Kohlrabi is one of the many cultivated forms of cabbage. The thickened, above-ground stem is used here. Kohlrabi should therefore be eaten young and fresh, as older ones tend to become woody and fibrous. I like to eat kohlrabi raw with herb curd or other dips, cooked with a white roux, but also fried as a vegetarian schnitzel, for example. In Germany and in neighboring countries such as France, the young tubers are peeled and cut into slices or pieces, boiled or steamed - used as a side dish, puree, in stews and soups, for fillings and casseroles.
@reginaa.t.6827
Ай бұрын
The Himalaya Salt ist Not as salty
@Attirbful
Ай бұрын
Kohlrabi is also wonderful raw such as in salads or as a snack with some dip or hummus. I recently began fermenting Kohlrabi which is also quite nice!
@connycatlady7429
Ай бұрын
That's nothing about cucumber and pickely. It's more like cabage. Kohlrabi is delicious and very healthy. No, she doesn't use too much salt . You're so cute when you're exited about German food. Saying that I'm German and I love to cook 😂
@jogpoel5391
Ай бұрын
As an Option: You can also use the Leafs of the Kohlrabie to intensify the Flavor of a Soup or Broth. Or as an Addition in a Salad. Just the Leafs themselves not the Stalk.
@BlauImHerzen
Ай бұрын
The only way I know kohlrabi schnitzel is that it is breaded in exactly the same way as real schnitzel and I can say that it tastes damn good for a vegetarian dish!
@caroline6544
Ай бұрын
I love kohlrabi. I currently eat at least 3 a week. It's the season and the supermarkets are full of them My grandma also has some in her garden. They are very cheap. I eat them raw in slices or in a salad. They are rather hard and therefore nice and crispy. For me this is a really healthy snack, you can eat as much as you want. It's roughly a mix of cucumber and cabbage and tastes very light and refreshing. I don't really like the recipes in which it is cooked. Then it becomes softer and has a more intense taste.
@angiewegenerdjmetalamazon4468
Ай бұрын
Kohlrabi is a kind of cabbage, you can also eat the leaves and stems, but most people prefer the fleshy enlarged stem parts. :D
@funkmixer7767
Ай бұрын
DUDE !! You can find Kohlrabi in every Good Grocery store !! Ofcourse not @ Walmart , but Whole Foods or Trader Joe’s
@Pjalphareacting
Ай бұрын
lol there are no whole foods around here
@gescheharm5881
Ай бұрын
Kohlrabi is a wonderful late spring / early summer vegetable. I love it raw with a dip (or without), it is very good when cooked with young peas and young carrots or "gestoft". That´s what we do in Northern Germany. A kind of milk sauce, very mild. Kohlrabi is crunchy, fresh, sweet and slighly pungent and to me it tastes, well, green.
@JakobFischer60
Ай бұрын
If you want to know how it tastes, then you can take a normal white cabbage or cauliflower and peel the strunk until only the white flesh is left. That tastes exactly like the Kohlrabi. That is because Kohlrabi has been cultured from the stem of a cabbage.
@brigittegleiser-muller2513
Ай бұрын
Nutmeg is the seasoning used in many potato dishes. Because of its slight sweetness, children like to eat raw kohlrabi sticks.
@Ace-Of-Spades---
Ай бұрын
Nutmeg is also used in cauliflower, asparagus soup and many other vegetable dishes.
@marc5564
Ай бұрын
In the town where Pablo lives, "Jims' produce" sells kohlrabi.
@Xnhl
Ай бұрын
Kohlrabi isn't part of the Sofrito, but overall you're correct. It's just celery, leek, carrot and parsley. We call it "Suppengrün" so literally "Soup Greens". And then the hand mixer. Love that tool. 😂 Get a nice consistency without cream ( I actually think, too much cream just requires more seasoning - and according to mom it can but preferably shouldn't be freezed, so if you live alone....😅)
@AP-RSI
Ай бұрын
"Kohlrabi" is so yummy. And... a good kitchen knife must be sharp! I first cut the kohlrabi into small pieces or strips, fry them briefly in a little oil (olive oil or similar), then add salt and pepper (and any other herbs you like...) and a little cream. I let it simmer for a while (about 10 minutes) and then thicken the cream with a little starch or sauce thickener. That's it! This is a wonderful side dish for schnitzel or similar things and goes wonderfull with potatos. BTW: The sound is gone in some places!
@ginafromcologne9281
Ай бұрын
Very nice reaction video! If you can't find kohlrabi, maybe you can find seeds and grow it yourself? There are white and purple kinds and one giant variety. But they are not that watery, they rather have the consistency of raddish, quite hard, and a taste of mild cabbage.
@Humpelstilzchen
Ай бұрын
I make my veg broth with fresh veggies most time. I also always make way more than i need and fill it in bottles for later use but sometimes when it's all gone, late and i have no energy left i also take instant cubes or powder. 😅
@Reaktor-Else
Ай бұрын
Du sprichst die Worte sehr gut aus 👍🏼
@horstkollmeyer6654
Ай бұрын
Salt, has various properties in the kitchen, as a seasoning and natural flavor enhancer and is used by its hygroscopic property to remove water from food. Especially when preparing vegetables, the intrinsic taste of the vegetables is often masked by spices and strong foods. So you can even get a meat eater to eat a patty made of zucchini and he doesn't even notice that there is no meat in it. The most important thing about good cooking is the spice customer. Some spices, including nutmeg nutmeg, give many foods such as potatoes, Brussels sprouts or pea morets the right kick. Another good channel is that of cooking in the valley by Stefan Schieder.
@Arch_Angelus
Ай бұрын
Vergiss es mit dem Salz. Ich hab ihm das schon so oft geschrieben mit seiner Salzangst und auch gesagt, dass er in USA mehr Zucker zu sich nimmt als wir Salz. Er versteht es nicht selbst wenn man es ihm tiefgründig erklärt. Er ließt nicht immer alle Kommentare wie er immer sagt sonst wüßte er es eit mindestens 4 Monaten.
@juwen7908
Ай бұрын
Just eat it raw, it's the best!😋 You can also just slice it and put it on a buttered dark bread. Add a bit of salt, ready. Delicious Abendbrot!
@Attirbful
Ай бұрын
it’s not an onion thingee. It is in the cabbage family like Cabbage or brokkoli. And the thing you see later is a celery root! It is not rotten Kohlrabi. Celery root is fantastic in soup stock and as the basis for meat sauces (Wurzelgemüse/root vegetables such as celery, carrot, leeks, and parsley are usually sold in bundles for that purpose here in Germany), adds much more flavor than celery sticks… Also she adds nutmeg, not nut! Nutmeg is a spice that makes every dish better, especially mashed potatos and red cabbage! It is also used a lot in winter recipes, both sweet and salty…
@Attirbful
Ай бұрын
go to a German farmer in your hood and ask if they can grow some for a farmer’s market. I’m sure, they will sell you from the amount they only grow for themselves because Americans don’t eat what they don’t know…
@juwen7908
Ай бұрын
Are you able to get Kohlrabi where you're? I've heard, it's even in the UK kind of unknown. Mind-blowing for a german 🤯
@Pjalphareacting
Ай бұрын
I think one of my subscribers in my Discord found a place here in Wisconsin, i might check it out!
@YukiTheOkami
Ай бұрын
here is a german that does not use as much salt its unhealthy i only use what i need if i eat in west germany i barely can eat at any german resterant or local resterant its so salty just if u reproduce on of these recepie hold a bit back on it XD just look what ur tastebuds like no need to cook as salty as west germas for the taste it has a slight nutty taste like green unroastet haselnut kinda ( we had some wild growing when i was a child and i ate some lol probaply not the smartest idear but when u buy them u need to watch out if they are ouped with water and growing hormones they will indeed taste water if u grow them in your garden (wich is easy as its basicly just cabbage) it verry delicious u can eat it gaw with a little bit salt or a dip or ucan cook it for exaple i dont liek soy sprouds and i replaced em in a recepie with verry finly choped Kohlrabi stripes it worked out perfectly my advice before u try any of these recepies get a kohlrabi if u can find one cut if the skin and anything that is woodie becouse bitter try abit raw if u dont hate it use some Sesami or pumpkinseed or peanut oil sliglty oil some Kohlrabi slices (at least 1,5cm thick or half an inch minimum) put them in a frying pan with grill riffles or on an actual grill verry simple but delicious
@butenbremer1965
Ай бұрын
Kohlrabi (latin name Brassica Oleracea Var Gongylodes) is my most favorite GER vegetable.I frequently enjoy it raw and uncooked, and nope, it's not at all like an cucumber. Please find out yourself!
@m.h.6470
Ай бұрын
Kohlrabi is not watery and nothing like cucumber. It is literally a mix of beets and cabbage. Or you could describe it as similar to the stem of broccoli or cauliflower - but more moist. If you cook or bake it, it becomes REALLY soft, like long cooked carrots. In my opinion, it is best eaten raw with or without a dip (like yoghurt or fresh/cream cheese). Also: The Kohlrabi in this video are HUGE. For the most part, the ones you find in a supermarket are half the diameter or even less. The skin of the Kohlrabi is tough and woody/fibrous, so no, you generally don't eat it. I feel like, all these "surprising" recipes just use the Kohlrabi as filler - to replace something else. They don't highlight the Kohlrabi one bit and in fact actively camouflage its subtle taste with other strong tasting ingredients. In each of them, you could easily use potatoes or celery root (celeriac) and you probably wouldn't even notice a difference.
@matthewrandom4523
Ай бұрын
I love Kohlrabi so much😍 This vegetable belongs to the cabbage family, but it's very hard when it's raw (yes, her knife was very sharp!). Once cooked it becomes soft and tastes kind of sweet, not bitter. The 3rd recipe is similar to the vegetable soup I use to prepare, looks very delicious. My favourate way of preparing Kohlrabi: Potatos-Kohlrabi-Gratin baked in the oven with vegetable broth and covered in Emmentaler cheese - a great side dish for all kinds of meat such as Steak, Schnitzel or Rouladen.
@Patschenkino
Ай бұрын
Hey Pablo! Hope this helps you find those exact kitchen tools from the video: -Incredible selection of kitchen gadgets! You can find them at a specific -Kitchen supply store from Sweden -Extensive range of cooking essentials available there -Affordable prices too - just FYI! 👆It's not exactly straightforward to share this info. That's why the name is hidden in plain sight at first glance.
@Patrick-on2ty
3 күн бұрын
Seasalt is not so salty, u need more of it👍
@cid7800
Ай бұрын
i'd say , after you fry or bake Kohraby it tastes a bit like cauliflower 🤔
@MsUUUUUUUUUU
Ай бұрын
Dude you have none of those gadgets? I thought it's normal kitchen stuff for people who visited amazon at least once^^
@alexanderpracher6753
Ай бұрын
Raw, in a Soup or as Addition to a Pie.
@onkelpencho8609
Ай бұрын
At 5:00 i thought she is making a bloody Mary
@Pjalphareacting
Ай бұрын
lol!
@zaphodbeeblebrox9443
Ай бұрын
Not everyone likes the taste of kohlrabi, I think the chef is one of them because he uses loads of spices, I don't think that much of the kohlrabi taste remains. I only know that kohlrabi is cut into bite-sized pieces, then boiled and combined with a béchamel sauce, a little parsley added, and that's it. You can eat it with steamed potatoes and a roast or simply with pancakes. The pancakes are German-made, not American.
@michaelgrabner8977
Ай бұрын
Kohlrabi is a sort of cabbage but has no layers/leaves, the texture of a raw Kohlrabi is similar to a raw potato or a raw carrot or radishes..but you can eat it raw as like as a carrot or radish ..just saying because you said "onion thingi"... ....and No it isn´t watery cucumber-ish...because a potato or a carrot or a radish isn´t "watery cucumber-ish" either Well according to salt. I need almost double the amount of salt from a grinder than when using industrial refined table salt from a package. But in general I´ll guarantee you - having visited the US several times = food in the US - at least in restaurants and what ever the food might be - is by far more salty than European food...because of that US tourists very often say European food tastes a bit blunt because they are so used to eat very salty. And I experienced it myself as well after staying in the US for some weeks.It needed at least a week till my taste buds adapted back to the food back home for not tasting blunt anymore
@AnnetteLudke-je5ll
Ай бұрын
Kohlrabi does not taste like cucunber at all. It us my favourite vegetable and it is just delicious!
@baramuth71
Ай бұрын
Salt is a flavor carrier and improves it, Otherwise every meal just tastes bland, it shouldn't be too much, that's not good for the body either. But the body needs salt.
@Attirbful
Ай бұрын
actually, you can’t tell how much salt she used by the mere sound of the grinder. She may have set the grinder on her machine to a very fine grind…. So, it does take several turns to have the same amount as you would when you set it to a coarser grind of salt…
@Harzer-Nedersasse
Ай бұрын
Ingredients for 2 px portions For the vegetables: 1 large kohlrabi or 3 medium-sized ½ tsp vegetable stock powder ½ pinch(s) salt For the sauce: 1 tbsp margarine 1 tbsp flour 100 ml milk Salt and pepper, white or black Nutmeg Portionen 2 Für das Gemüse: 1 große Kohlrabi oder 3 mittelgroße ½ TL Gemüsebrühepulver ½ Prise(n) Salz Für die Sauce: 1 EL Margarine 1 EL Mehl 100 ml Milch Salz und Pfeffer, weißer oder schwarzer Muskat
@andreasbenz8220
Ай бұрын
It's not a onion plant it's a tunip
@Harzer-Nedersasse
Ай бұрын
Preparation Working time approx. 15 minutes Cooking/baking time approx. 10 minutes Total Ingredients for portions For the vegetables: 1 large kohlrabi or 3 medium-sized ½ tsp vegetable stock powder ½ pinch(s) salt For the sauce: 1 tbsp margarine 1 tbsp flour 100 ml milk Salt and pepper, white or black Nutmeg time approx. 25 minutes Peel the kohlrabi, removing any woody parts. First cut into slices, then into sticks. Cover with water, bring to the boil with a pinch of salt and the vegetable stock and cook for approx. 15 minutes until done. Drain the kohlrabi into a sieve and collect the cooking water. Melt the margarine in a pan, sprinkle flour over it, stir with a whisk and sweat briefly (do not brown). Deglaze with the milk and approx. 200 ml of the cooking water, stir thoroughly and bring to the boil. If the sauce is still too thick, stir in a little more cooking water. Season to taste with salt, pepper and plenty of nutmeg. We like to eat it with boiled potatoes garnished with parsley and meatballs. Tip: Cauliflower, broccoli and Brussels sprouts taste the same way.
@adamlubieniecki9074
Ай бұрын
i eating it raw. is a little bit like raddish
@Pjalphareacting
Ай бұрын
raw???!!!!
@adamlubieniecki9074
Ай бұрын
@@Pjalphareacting yes, only skin goes to trash. nice, fresh,crunchy
@axelk4921
Ай бұрын
to your "complaining" ;) about so much salt! Spices were very, very expensive in the Middle Ages and before, and poor peasants simply couldn't afford "exotic" spices, so you can assume that the so-called "poor people's" recipes are older the less spice there is in them. According to historians and researchers, in the later "Stone Age" it was mainly porridge with berries as a daily meal. You can say that with the early Bronze Age the first spices came to Germany through raids or trade and only the rich, the nobility and knights could afford them.
@wmf831
Ай бұрын
It doesn't have anything to do with onions. It is more along the family of radishes and similar to some cabbages. You can also eat it raw like a radish. It is nowhere near to a cucumber 🙂 By the way, I doubt this is really a German channel. it doesn't feel very "German". I don't recognize any of them. I suspect eastern European (I can be wrong). Could also be just one of those asian or russian content farms. Especially since sweet potatoes are not a common ingredient in Germany. The German in it just feels "translated" (like with Google or something). Doesn't really have a "natural" German flow to it. Also the word "stir" was translated to "aufsehen" which doesn't mean anything remotely close to "stir". it's literal translation is "oversight". Unless you like radishes as a dessert, you might want to stay away from using Kohlrabi in a sweet dish. In the last recipe you are asking if the Kohlrabi looks anything like the vegetable next to it which looks "bulby" like a Kohlrabi. No, Sir, that is a celery root 🙂 Very different taste and family. I can assure you a Kohlrabi tastes more like a radish (without the sharpness) than an onion or cucumber. Trust me 🙂 One more addition: We don't use that much salt, what you see in salt is usually the only salt that is added, we don't use as many high-sodium convenience foods like in the US, but again, I very much doubt this is an actual German channel.
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