Kako pripremiti i skuvati kelerabu (How to prepare and cook kohlrabi)

Priprema kelerabe 

1. Keleraba koren - nozem iseci lisce sa kelerabe. Oljustiti kelerabu - nozem pazljivo iseci gornji i donji deo kelerabe, a zatim i zelene delove. Ostatak zelene kore ukloniti ljustilicom za povrce. Iseci kelerabu na kolutove a zatim na stapice.
2. Keleraba lisce - nozem skinuti lisce sa stabljike. Listove poredjati jedan na drugi i umotati. Preseci po duzini, pa seci po sirini.  U serpu staviti cediljku, u cediljku staviti lisce i isprati vodom. Ocediti. 

Sastojci: 4 manje kelerabe, 1 kasicica soli, 1 manja glavica crnog luka, 1-2 cena belog luka, 2 kasike margarina (putera), 1 kasika svezeg bosiljka (sitno seckanog) ili 1 kasicica suvog.

Priprema:

1) Pripremiti kelerabu. Beli i crni luk oljustiti i sitno iseckati. 
2) U ciniju staviti kelerabu, posoliti, promesati i ostaviti 30 minuta. Iscediti vodu.
3) U tiganju, otopiti margarin (puter), dodati beli i crni luk i proprziti.
4) Dodati kelerabu, smanjiti na nisku temperaturu, poklopiti i krckati 10 minuta.
5) Otklopiti, posuti bosiljkom, pojacati na srednju temperaturu i kuvati jos 2-3 minuta.

Barena keleraba

Sastojci: 4 manje kelerabe, 1 kasicica soli.

Priprema:

1) Pripremiti kelerabu.
2) Iseci koren keleraba na kolutove.
3) U serpu staviti vodu, posoliti i pustiti da prokljuca.
4) Dodati kelerabu (koren i lisce) i kuvati nekoliko minuta, oko 8-10,  dok ne omeksa.
5) Izvaditi koren kelerabe, a lisce ocediti u cediljki.

Preparing kohlrabi

1) Kohlrabi root - with knife cut leaves from kohlrabi. Peel kohlrabi - with a knife carefully cut the top and bottom, and then cut the green parts. The rest of the green parts remove with vegetable peeler. Cut kohlrabi into slices and then to sticks.
2) Kohlrabi leaves - with a knife remove the leaves from the stems. Put sheets on each other and wrap. Cut lengthwise, then cut in width. In pot, put a strainer, put leaves in a strainer and rinse with water. Drain.

Ingredients: 4 small kohlrabi, 1 teaspoon salt, 1 small onion, 1-2 cloves garlic, 2 tablespoons margarine (butter), 1 tablespoon fresh basil (finely chopped) or 1 teaspoon dried.

Preparation:

1) Prepare kohlrabi. Peel garlic and onion and finely chop.
2) In a bowl put kohlrabi, salt, stir and leave for 30 minutes. Squeeze out the water.
3) In a frying pan, melt margarine (butter), add garlic and onion and fry.
4) Add the kohlrabi, reduce to a low heat, cover and simmer 10 minutes.
5) Remove lid, sprinkle with basil, turn to high temperature and cook another 2-3 minutes.

Boiled kohlrabi

Ingredients: 4 small kohlrabi, 1 teaspoon salt.

Preparation:

1) Prepare kohlrabi.
2) Cut the root of kohlrabi into slices
3) Put the water in a saucepan, add salt and let it boil.
4) Add the kohlrabi (root and leaves) and cook a few minutes, about 8-10, until tender.

5) Remove the kohlrabi root and leaves drain in a colander.

Frape od kelja i djumbira za bolju cirkulaciju (Kale and ginger smoothie for better blood circulation)

Sastojci: 7 listova kelja, 1 komad djumbira (oko 3cm), 1 kisela jabuka, 1 slatka jabuka, 1 manji limun, 1 pomorandza, 2 sargarepe.

Priprema:

1) Listove kelja oprati i iscepkati. Djumbir oljustiti i iseci na manje komade. Jabuke oljustiti, ocistiti i iseci na cetvrtine. Limun i pomorandzu oljustiti i iseci na cetvrtine. Sargarepe oljustiti i iseci na manje komade.
2) Sve staviti u blender i napraviti frape.

Ingredients: 7 sheets of kale, 1 piece of ginger (about 3 cm), 1 sour apple, 1 sweet apple, 1 small lemon, 1 orange, 2 carrots.

Preparation:

1) Wash kale leaves and tear into pieces. Peel ginger and cut into smaller pieces. Peel apples, clean and cut into quarters. Peel lemon and orange and cut into quarters. Peel carrot and cut into smaller pieces.

2) Put all in blender and make smoothie.

Pire od graska i krompira (Mashed green peas and potatoes)

Sastojci: 4-5 krompira, 150-200g graska (ociscenog), 3 kasike kisele pavlake, 60ml mleka, so.

Priprema:

1) Krompir oljustiti i iseci na kocke.
2) U serpu staviti krompir, posolite po ukusu, dodati vode toliko da prekrije krompire i pustite da prokljuca. Smanjiti temperaturu na srednju (3 ili 4) i kuvati oko 15-20 minuta, tj. dok krompir ne omeksa.
3) U serpu staviti grasak, dodati vode toliko da prekrije grasak i pustite da prokljuca. Smanjiti temperaturu na srednju (4) i kuvati oko 2-3 minuta, tj. dok grasak ne omeksa.
4) U ciniju staviti krompir i rucnim mikserom izmiksajte dok ne postane glatko. Dodati kiselu pavlaku i mleko. Dobro sjediniti. 
5) U drugu ciniju, stavite grasak i rucnim mikserom izmiksajte dok ne postane glatko. Grasak dodati pire krompiru i sve jos jednom dobro sjediniti.

Ingredients: 4-5 potatoes, 150-200g green peas (cleaned), 3 tablespoons sour cream, 60ml milk, salt.

Preparation:

1) Peel potatoes and cut into cubes.
2) In pot, put the potatoes, season with salt to taste, add enough water to cover the potatoes and allow to boil. Reduce heat to medium (3 or 4) and cook for about 15-20 minutes, ie. until potatoes are tender.
3) Put the peas in a saucepan, add enough water to cover the peas and let it boil. Reduce heat to medium (4) and cook for about 2-3 minutes, ie. until peas are tender.
4) In a bowl put potatoes and with hand mixer, mix until smooth. Add sour cream and milk. Combine well.

5) In another bowl, place the peas and with hand mixer, mix until smooth. Add peas to mashed potatoes and all once again, combine well.

Corba od paradajza i prosa (Tomato and millet chowder)

Sastojci: sos od paradajza, 50g oljustenog prosa, 130ml vode,  1-2 cena belog luka, 2 kasike ulja.

Priprema:

1) Pripremiti sos od paradajza. Beli luk oljustiti i sitno iseckati.
2) U cediljku staviti proso i isprati vodom.
3) U serpu staviti proso, dodati vodu i na srednjoj temperaturi (3 ili 4) krckati oko 10 minuta, tj. dok voda ne ispari. Skloniti sa sporeta, poklopiti i ostaviti 10 minuta. 

Integralni pirinac sa prokeljom i tofuom (Integral rice with brussels sprouts and tofu)

Sastojci: pripremljen prokelj, 250g tofua, 1 kasika Tamari ili Šoju soja sosa, 1 manja glavica crnog luka, 3 kasike kokosovog ulja, rendana kora od jednog limuna + 1 kasika svezeg soka od limuna, 1 kasicica svezeg djumbira (rendanog na sitno), 1 cen belog luka,  700g integralnog Basmati pirinca (kuvanog),  3-4 kasike lisca korijandera (iseckanog) ili lisca persuna.

Priprema:

1) Pripremiti tofu.
2) Crni i beli luk oljustiti i sitno iseckati.
3) U tiganju, na srednjoj temperaturi, zagrejati ulje. Dodati crni i beli luk, koru od limuna i djumbir i prziti cesto mesajuci dok luk ne omeksa. 
4) Dodati soja sos i sok od limuna. Promesati pa dodati pirinac i tofu. Sve jos jednom promesati i prziti jos 1 minuta pa skloniti sa sporeta.
5. Posluziti uz pripremljen prokelj.

Ingredients: prepared brussel sprouts, 250g tofu, 1 tablespoon Tamari or Shoyu soy sauce, 1 small onion, 3 tablespoons of coconut oil, grated zest of one lemon + 1 tablespoon fresh lemon juice, 1 teaspoon fresh ginger (finely grated), 1 clove of garlic, 700g integral Basmati rice (cooked), 3-4 tablespoons coriander leaves (chopped) or parsley leaves.

Preparation:

1) Prepare the tofu.
2) Peel onion and garlic and finely chop.
3) In a frying pan, over medium heat, heat the oil. Add onion, garlic, lemon peel and ginger and fry, often stirring, until the onion and garlic softens.
4) Add the soy sauce and lemon juice. Stir and add rice and tofu. All once again stir and fry 1 minute, then remove from the stove.

5, Serve with prepared brussel sprouts.

Zamena za piment zacin (Substitute for allspice)

Sastojci: 1 kasicica mlevenog cimeta, 1 kasicica mlevenog karanfilica, 1/4 kasicice mlevenog muskatnog oraha.

Priprema:

1. Pomesati sve sastojke.

Ingredients: 1 teaspoon ground cinnamon, 1 teaspoon ground cloves, 1/4 teaspoon ground nutmeg.

Preparation:

1. Mix all ingredients.

Krem supa od sargarepe (Creamy carrot soup)

Sastojci: 4-5 sargarepa, 1 manji koren persuna, manji komad korena celera, 1 krompir, 1 manja glavica crnog luka, 1 komad djumbira (oko 2cm), 2 kasike svezeg persuna (sitni iseckanog) ili 2 kasicice suvog, 2 kasike ulja, morska ili himalajska so.

Priprema:

1) Sargarepu, koren persuna, koren celera, krompir, crni luk i djumbir oljustiti. Crni luk sitno iseckati. Djumbir narendati na sitno. Sargarepu iseci na kolutove, koren persuna i koren celera iseci na kockice, a kompir na kocke.
2) U serpu, zagrejati ulje, na srednjoj temperaturi, pa dodati crni luk i malo proprziti. Dodati ostalo povrce i prziti nekoliko minuta, povremeno mesajuci.
3) Naliti vodom i kuvati dok povrce ne omeksa.
4) Stapnim mikserom ispasirati povrce. 
5) Vratiti u serpu, posoliti po ukusu i pustiti da prokljuca. Posuti persunom.

Ingredients: 4-5 carrots, 1 small root of parsley, a small piece of celery root, 1 potato, 1 small onion, 1 piece of ginger (about 2 cm), 2 tablespoons fresh parsley (finely chopped) or 2 teaspoons dried, 2 tablespoons oil, sea or Himalayan salt.

Preparation:

1) Peel carrots, parsley root, celery root, potato, onion and ginger. Finely chop onion. Grate ginger (microplane grater). Carrots cut into slices, parsley root and celery root cut into small cubes and potato into cubes.
2) In pot, heat the oil over medium heat and add the onion and fry a little. Add other vegetables and fry a few minutes, stirring occasionally.
3) Add the water and cook until vegetables are tender.
4) With hand mixer mash vegetables.

5) Return to the pot, add salt to taste and let it boil. Sprinkle with parsley.

Krem corba od korenastog povrca (Creamy chowder from vegetable roots)

Sastojci: 2 sargarepe, 2 krompira, 1 paskanat, 2 kasike svezeg persuna (sitno iseckanog) ili 2 kasicice suvog, morska ili himalajska so po ukusu.

Priprema:

1) Sargarepu, paskanat i krompir oljustite. Sargarepu iseci na kolutove, a paskanat i krompir na kocke.
2) U serpu, sipati vodu i pustiti da prokljuca.
3) Dodati povrce i kuvati dok ne omeksa.
4) Stapnim mikserom ispasirati povrce zajedno sa vodom u kojoj se kuvalo. 
5) Dodati so po ukusu i vratit na ringlu da prokljuca. Posuti sa persunom.

Ingredients: 2 carrots, 2 potatoes, 1 parsnip, 2 tablespoons fresh parsley (finely chopped) or 2 teaspoons of dried, sea or Himalayan salt to taste.

Preparation:

1) Peel carrots, parsnip and potatoes. Carrots cut into slices, parsnip and potatoes into cubes.
2) In a saucepan, pour water and let it boil.
3) Add the vegetables and cook until tender.
4) With hand mixer mash vegetables with water in which was cooked.

5) Add salt to taste and return to the stove to boil. Sprinkle with parsley

Ovsena kasa sa bademima i medom (Oats porridge with almonds and honey)

Sastojci: 150g ovsenih pahuljica, 450ml vode, 2 kasike meda+jos malo, 100g badema (pecenih) prstohvat morske ili himalajske soli.

Priprema:

1) Bademima skinuti ljuske i krupno iseci. 
2) U serpu, na srednju temperaturu, staviti ovsene pahuljice i preliti vodom. Kuvati 15 minuta povremeno mesajuci.
3) Dodati so i kuvati 10 minuta, konstantno mesajuci.
4) Dodati 2 kasike meda i promesati. 

5) U manju ciniju, sipati kasu, preliti sa malo meda (opciono) i posuti sa bademima.

Ingredients: 150g of oat flakes, 450ml water, 2 tablespoons of honey + a little more, 100g almonds (baked), a pinch of sea salt or Himalayan.

Preparation:

1) Remove shells from almonds and chop coarsely.

2) in the saucepan, on medium temperature, put the oats and pour water. Cook for 15 minutes stirring occasionally.

3) Add salt and cook for 10 minutes, constantly stirring.

4) Add 2 tablespoons of honey and stir.

5) In a smaller bowl, put the porridge and pour some honey (optional), and sprinkle with almonds.

Domaci paradajz pire (Homemade tomato paste)

Sastojci: 2 kg zrelog paradajza, 1 kasicica morske ili himalajske soli, 2 kasike maslinovog ulja + jos malo za premazivanje pleha + jos za teglice.

Priprema:

1) Paradajz oprati, ukloniti peteljke i obrisati. Nozem izdubiti sredisnji deo na vrhu i dnu paradajza. Manje paradajze iseci na polovine, a vece na cetvrtine. Kasicicom povaditi semenke.
2) U vecu serpu, staviti 1 kasiku ulja i paradajz. Pustiti da provri pa smanjiti na srednju temperaturu i krckati oko pola sata ili paradajz ne postane veoma mekan i pusti svoje sokove.
3) Na veliku serpu staviti cediljku. Vecom kutlacom zahvatiti paradajz, staviti u cediljku i donjom stranom kutlace pritisnuti preko paradajza. Baciti koru i semenke od paradajza (ako ih ima). Ponoviti sa ostalim paradajzom.
4) Vratiti paradajz u serpu i posoliti. Pustiti da prokljuca pa smanjiti na srednju temperaturu (3 ili 4), i krckati cesto mesajuci oko pola sata.
5) Zagrejati rernu na 130 C. Dublji pleh premazati sa malo ulja. Sipati pire od paradajza i rasporediti ravnomerno. Peci 30 minuta. 
6) Zatim izvaditi iz rerne i promesati, skinuti pire koji se uhvatio na ivicama pleha i staviti ka sredini. Opet rasporediti ravnomerno i peci jos 30 minuta. Ovaj postupak ponovljati dok pire ne bude gotov.

Napomena: pire je gotov kada postane boje cigle i kada se kolicina smanji na malo vise od pola. Takodje, ne bi trebalo da bude soka od paradajza ili da bude vlazno.

Ako zelite da drzite pire u frizideru ili zamrzivacu - prebaciti pire u teglice (100-150g), ali ostaviti jedan prst slobodno. Sipati red maslinovog ulja oko 0.5-0.8 cm. Paradajz pastu vaditi cistom kasikom ili kasicicom i ako je potrebno doliti jos malo maslinovog ulja da se formira prvobitni red od oko 0.5-0.8 cm. 

Moze se drzati u frizideru do 3 nedelje, a u zamrzivacu do 6 meseci.

Ingredients: 2 kg of ripe tomatoes, 1 teaspoon sea salt or Himalayan, 2 tablespoons olive oil + a little more coating pan + more for little jars 

Preparation:

1) Wash tomatoes, remove stems and wipe them. With knife hollow central part of the top and bottom of the tomato. Smaller tomatoes cut in half, and bigger in the quarters. Spoon out the seeds.
2) In a larger pot, put 2 tablespoons of oil and add tomatoes. Let it boil, then reduce to medium temperature and simmer for half an hour or until tomatoes become very soft and release their juices.
3) On a big pot put strainer. With bugger ladle take tomatoes, put in a strainer and press  with the underside of the ladle over the tomatoes. Discard peel and seeds of tomato (if any). Repeat with the other tomatoes.
4) Restore tomatoes in a pot and add salt. Let it boil, then reduce to the medium temperature (3 or 4), and simmer often stirring, for about half an hour.
5) Preheat oven to 130 C. Coat deeper baking sheet or pan a little oil. Pour the pureed tomatoes and spread evenly. Bake it for 30 minutes.
6) Then remove from the oven and stir, remove puree which is caught on the edges of the pan and put in the middle. Again spread evenly and bake another 30 minutes. Repeat this process until the puree is done.

Note: puree is done when it becomes as the color of brick, and when the amount is reduced to little more than half. Also, there should be no tomato juice or to be damp.

If you want to hold the puree in the refrigerator or freezer - place puree in jars (100-150g), and leave one finger free on top. Pour one layer of olive oil around 0.5-0.8 cm. Remove tomato paste with clean tablespoon or teaspoon, and if necessary top it with a little more olive oil to form the original layer of about 0.5-0.8 cm.


It can be kept in the refrigerator up to 3 weeks, and in the freezer up to 6 months.