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.
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.
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