Original geschrieben von kalerab. Sind eure bremsscheiben auch so rostig? Der Wagen wird täglich verwendet (ca km/Woche), am Abend. f. vhelnjček, konězdra, koňazdra, koňadra, Parus major. Lin. Kohlrabe, m. hawran, krkawec. Kohlrabi, m. kelrubna, zelná řepa, sl. kalerab, Braſſica gongylodes. All; Animation; Campaigns; Design; Gaming; Live action. Nový Čas · Poď sa hrať. Nový Čas · Poď sa hrať · Nový Čas · Lepšie Časy. Nový Čas · Lepšie Časy.
Slowakisch-Deutsch Übersetzung für "kaleráb"kalerab Tipy Pre Zdravie, Zdravé Recepty, Prírodná Medicína, Zdravie Z. Tipy Pre ZdravieZdravé ReceptyPrírodná MedicínaZdravie Z PrírodyPlánovanie. K najchutnejším hlúbovým zeleninám patrí bez pochýb kaleráb. Najlepšie chutí čerstvý, no celý pôžitok môže často pokaziť jeho drevnatá dužina. Viete, čo treba. kalerab hat ein Thema erstellt im Forum Fotos, Videos und Fan-TV. >This banner was attached on the plane. It means Kings of South tribune.
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Besitzer eines Androids oder iPhones HeiГџe 7 Lotto erfahrungsgemГГ alle Online-Casinos nutzen. - Menschliche BeiträgeSchöne lässige Frau hat Halsschmerzen. The taste and texture of kohlrabi are similar to those of a broccoli stem or cabbage heart, but milder and sweeter, with a higher Drslots of flesh to skin. Wikidata : Q Wikispecies : Brassica oleracea var. Great recipe to use our CSA recipes. Edible preparations are made with both the stem and the leaves.
We are new fans of kohrabi and as I suspected it makes great coleslaw! I didn't have any mayo so had to substitute Miracle Whip and cut the sugar back to 2 T.
I'll try it again with mayo next week. I really liked how this recipe goes light on the dressing giving us a much leaner fresher tasting salad.
This makes a couple quarts of slaw. Not a fan of raw celery so I left it out and didn't miss it. Used food processor to grate all veggies quickly. A fabulous slaw!
This was excellent! I had a kohlrabi from the organic produce box from the school. I went from having never cooked with it to using this recipe first-time as I hosted Easter!
Everyone in the family loved it! The carrots add a nice pop of color--it has a very nice presentation as well as tasting good this slaw.
Wonderful flavor. This is the first time I have ever used kohlrabi and I grew it this year in the garden. I made no changes to the recipe.
Very Good Read More. Great way to use kohlrabi. I added a splash of milk to make it a little more wet. Instead of grating the kohlrabi I sliced if very thin using a mandoline.
Thanks: Read More. Erin Meehan Westenberg. I was hesitant to try this with only 2 reviews and no photo. But this was delicious. I didn't have as much kohlrabi as suggested, so I increased the cabbage a bit I used Napa cabbage.
Otherwise, everything was as written. I grated the carrots and I have a mandolin to slice the celery paper thin. I will definitely make again!
Melissa R. Great recipe to use our CSA recipes. More Reviews. Close Share options. Your daily values may be higher or lower depending on your calorie needs.
Amount is based on available nutrient data. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
All Reviews. Very Good. Add Photo. What did you think about this recipe? Did you make any changes or notes? 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.
It is another cultivar of 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. Despite its common names, it is not the same species as turnip.
By the end of the 16th century, kohlrabi was being grown in Austria, Germany, England, Italy, Spain, Tripoli and parts of the eastern Mediterranean.
Kohlrabi has been created by artificial selection for lateral meristem growth a swollen, nearly spherical shape ; its origin in nature is the same as that of cabbage , broccoli , cauliflower , kale , collard greens , and Brussels sprouts : they are all bred from, and are the same species as, the wild cabbage plant Brassica oleracea.
The taste and texture of kohlrabi are similar to those of a broccoli stem or cabbage heart, but milder and sweeter, with a higher ratio of flesh to skin.
The young stem in particular can be as crisp and juicy as an apple, although much less sweet. The approximate weight is g.
It grows well in hydroponic systems, producing a large edible bulk without clogging the nutrient troughs. Coloration of the purple types is superficial: the edible parts are all pale yellow.
The leafy greens can also be eaten. One commonly used variety grows without a swollen stem, having just leaves and a very thin stem, and is called Haakh.
Haakh and Monj are popular Kashmiri dishes made using this vegetable. In the second year, the plant will bloom and develop seeds. Kohlrabi stems the enlarged vegetal part are surrounded by two distinct fibrous layers that do not soften appreciably when cooked.
These layers are generally peeled away prior to cooking or serving raw, with the result that the stems often provide a smaller amount of food than one might assume from their intact appearance.
The bulbous kohlrabi stem is frequently used raw in salad or slaws. It has a texture similar to that of a broccoli stem, but with a flavor that is sweeter and less vegetal.