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

Priprema kelerabe 

1. Keleraba koren - nozem iseci lisce sa kelerabe (drske kelerabe mozete skinuti rukom). 

2. Oljustiti kelerabu - nozem pazljivo iseci gornji i donji deo kelerabe, a zatim i zelene delove. Ostatak zelene kore ukloniti ljustilicom za povrce. 

3. Seckanje kelerabe - iseci kelerabu na kolutove a zatim na stapice ili na kocke.

4. Keleraba lisce - nozem skinuti lisce sa stabljike. Listove poredjati jedan na drugi i umotati. Preseci po duzini, pa seci po sirini.  

5. U serpu staviti cediljku, u cediljku staviti lisce i isprati vodom. Ocediti. 

Przeno dinstana keleraba

Sastojci: 4 manje kelerabe, 1/4 kasicice soli, 1 manja glavica crnog luka, 1-2 cena belog luka, 2 kasike margarina (putera), 1 kasika svezeg bosiljka ili timijana (sitno seckanog) ili 1 kasicica suvog bosiljak ili timijana, oko 200 ml vode ili supe.

Priprema:

0. Pripremiti kelerabu. 

1. Beli i crni luk oljustiti i sitno iseckati. 

2. U ciniju staviti koren kelerabe, posoliti, promesati i ostaviti 30 minuta. Isprati i ocediti vodu.

3. U tiganju, otopiti margarin (puter), na srednjoj temperaturi (4), crni luk i proprziti, nekoliko minuta.

4. Dodati kelerabu, smanjiti na srednje nisku temperaturu (3), i uz povremeno mesanje prziti 15 minuta.

5. Dodati beli luk i prziti jos minut-dva, mešajući.

6. Dodati lišće kelerabe, bosiljak ili timijan, sipati vodu ili supu i kuvati jos 5-7 minuta, dok lišće kelerabe ne omeksa.

Kuvana keleraba

Sastojci: 4 manje kelerabe, ¼ kasicice soli.

Priprema:

1) Pripremiti kelerabu.

2) Iseci koren keleraba na tanke kolutove ili kocke.

3) U serpu staviti vodu, posoliti i pustiti da prokljuca. Smanjiti na srednje temperaturu (4).

4) Dodati kelerabu (koren i lisce) i kuvati oko 25 minuta,  dok ne omeksa.

Proveriti viljuskom, ako moze lako da se probode, gotova je.

5) Izvaditi koren kelerabe, a lisce ocediti u cediljki.

Preparation of kohlrabi

1. Kohlrabi root - cut the leaves from the kohlrabi with a knife (you can remove the kohlrabi stems by hand).

2. Peel the kohlrabi - carefully cut the upper and lower parts of the kohlrabi with a knife, and then also the green parts. Remove the rest of the green peel with a vegetable peeler.

3. Chopping kohlrabi - cut kohlrabi into rings and then into sticks or cubes.

4. Kohlrabi leaves - remove the leaves from the stem with a knife. Arrange the leaves one on top of the other and roll them up. Cut lengthwise, then cut widthwise.

5. Place in a pot in the colander, put the leaves and rinse with water. Drain.

Fried stewed kohlrabi

Ingredients: 4 small kohlrabi, ¼ teaspoon of salt, 1 small onion, 1-2 cloves of garlic, 2 tablespoons of margarine (butter), 1 tablespoon of fresh basil or thyme (finely chopped) or 1 teaspoon of dry basil or thyme, about 200 ml of water or soup.

Preparation:

0. Prepare kohlrabi.

1. Peel and finely chop the garlic and onion.

2. Put kohlrabi root in a bowl, add salt, mix and leave for 30 minutes. Rinse and drain the water.

3. In a frying pan, melt the margarine (butter) at a medium temperature (4) and fry for a few minutes.

4. Add kohlrabi, reduce to medium-low temperature (3), and fry for 15 minutes, stirring occasionally.

5. Add the garlic and fry for another minute or two, stirring.

6. Add kohlrabi leaves, basil or thyme, pour water or soup and cook for another 5-7 minutes, until the kohlrabi leaves are soft.

Cooked kohlrabi

Ingredients: 4 small kohlrabi, ¼ teaspoon of salt.

Preparation:

1) Prepare kohlrabi.

2) Cut the kohlrabi root into thin rings or cubes.

3) Put water in a saucepan, add salt and let it boil. Reduce to medium heat (4).

4) Add kohlrabi (root and leaves) and cook for about 25 minutes, until soft.

Check with a fork, if it can be pierced easily, it is ready.

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