How to Make Yummy Kohlrabi and turnips

Kohlrabi and turnips. Kohlrabi makes a great addition to stir-fries, while turnips, when pureed with a little butter, serve as an excellent side dish. For the greens, saute them as you would kale or spinach. As nouns the difference between turnip and kohlrabi is that turnip is the white root of a yellow-flowered plant, brassica rapa , grown as a vegetable and as fodder for cattle while kohlrabi is , a variety of the cabbage, having a turnip-shaped edible stem.

Kohlrabi has a sweet and mild taste, similar to cabbage heart and broccoli stem. Kohlrabi, also known as German turnip, is a cruciferous vegetable. Despite its name, kohlrabi is not a root vegetable and does not belong to the turnip family. You can cook Kohlrabi and turnips using 9 ingredients and 6 steps. Here is how you cook it.

Ingredients of Kohlrabi and turnips

1. You need 1 large of Kohlrabi.
2. It's 3 large of turnips.
3. Prepare 1/4 cup of olive oil, extra virgin.
4. You need 1 tsp of salt.
5. You need 1 tsp of granulated garlic powder.
6. It's 1 tsp of Hungarian paprika.
7. Prepare 1 pinch of salt.
8. Prepare 1/4 tsp of ground black pepper.
9. Prepare 1 tsp of Herbs de Provence.

Instead, it belongs to the Brassica. The word kohlrabi is derived from the German words for kohl, which means cabbage, and rabi is from rübe, meaning turnip. Although the kohlrabi bulbs look like they were dug up from the earth in actual fact however, the round bulb is a swollen stem that grows above ground. Kohlrabi (from the German for cabbage turnip; Brassica oleracea Gongylodes Group), also called German turnip, is a biennial vegetable, a low, stout cultivar of wild cabbage.

Kohlrabi and turnips step by step

1. Preheat oven 400° Fahrenheit.
2. Peel, wash and cube the Kohlrabi and turnips.
3. Place in a bag add oil and shake to coat then put Kohlrabi Take the stems add to cubes and turnips in an oven safe dish.
4. Add salt, Herbs de Provence, pepper, paprika, and garlic roast for 30 minutes.
5. Take leaves of the kohlrabi chop up amd sauté in pan add a pinch of salt then add to roasted kohlrabi and turnips.
6. Serve hope you enjoy, if you want softer vegetables cover while its cooking.

It is the same species as cabbage, broccoli, cauliflower, kale, Brussels sprouts, collard greens, Savoy cabbage, and gai lan. It can be eaten raw or cooked. Edible preparations are made with both the stem and the leaves. Disclosure: This post may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link.

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