Steam the kohlrabi green
B.Most people first turn off the stems and leaves from the kohlrabi before it goes into the shopping basket – what a shame! Because both the green leaves and the stems can be finely cut and processed like the vegetables themselves. The easiest option: peel the kohlrabi, use the peel for a vegetable broth and dice the vegetables. Steam the kohlrabi cubes in nut butter or olive oil, add a dash of vegetable stock and slowly cook the vegetables until cooked. Shortly before the end of the cooking time, fold in the finely chopped stems and leaves like herbs and simmer for another three minutes. If desired, season with a spoonful of mustard and sour cream or combine them further.
Use vegetable peels for broth
“All of the washed vegetable pods that we have in store go into a large bucket in the cold store. And when it’s full, we make a broth. Most of the time it happens every other day. Leek, onions, carrots – everything that is washed comes in, ”says star chef Sascha Stemberg, who runs the family business“ Haus Stemberg ”in Velbert in the fifth generation. If you want to use the vegetable broth for light soups or purees afterwards, you should pay attention to the composition of the vegetable bowls and sections: As soon as carrots or tomato pieces are involved, it becomes orange-reddish and is more suitable for the next Bolognese than the white celery cream.