Content
- Kohlrabi - in the garden only in summer, in the chest at any time!
- Preparatory handles
- Blanching - step by step
- Tips
- Freeze kohlrabi raw
- Use and durability
Kohlrabi can be grated or frozen in small pieces
Kohlrabi - in the garden only in summer, in the chest at any time!
In this country the Kohlrabi flourishes magnificently. Anyone who has entrusted many seeds to the fertile soil at the same time must soon eat a tuber every day or suspend it for later. The summer pleasure can be extended to the whole year with the freezer.
Preparatory handles
Kohlrabi is not frozen as a whole tuber, as this is impractical for further use. A frozen kohlrabi can not be cut with a kitchen knife. On the other hand, it takes a long time until such a big piece is thawed again. Therefore, when freezing kohlrabi:
Blanching - step by step
- Bring salted water to a boil in a large saucepan. In the meantime, prepare a large bowl of cold water in which you add some ice cubes. Put the kohlrabi pieces in the water as soon as it boils bubbly. After about two minutes of cooking, remove the pieces with a slotted spoon and place in the ice-water to quench. Get the kohlrabi pieces out of the ice water after they have cooled down. Kohlrabi, which stays in the water longer than necessary, loses more vitamins. After draining in a sieve, the kohlrabi is promptly portioned, packaged and frozen.
Tips
If you blanch large quantities of kohlrabi one after another, the ice water heats up through the hot pieces. If necessary, replace the water or add new ice cubes.
Freeze kohlrabi raw
Some kohlrabikenner freeze Kohlrabi raw contrary to common recommendation. The tuber is simply peeled and cut. The taste does not like them. You are welcome to taste, if you like such a frozen kohlrabi. If so, you can save a lot of time in freezing this tuber in the future.
Use and durability
Since the kohlrabi has already been peeled and cut, it can be processed within 12 months without further manipulation.
In hot dishes, kohlrabi cubes are allowed to freeze into it. However, since their remaining cooking time is very short, the pieces should be added only at the end of the cooking time. Otherwise they will be too soft or mushy.
Thawed kohlrabi is also edible without further processing, but the original bite resistance is no longer present. Also in terms of taste he can not compete with a fresh kohlrabi.