Kohlrabi has a high contended of nutrients like selenium , vitamin B, folic acid, vitamin C , potassium, magnesium and copper often provide an energy of 24 kcal/100g.
The Kohlrabi is a vegetable unknown to the Spanish consumer and hard to find on the shelves of the grocery store . More recognized in Germany , Switzerland , Netherlands has several uses in the kitchen. In oil ( can be used in salads or finely chopped ralladado ) -15 minutes - cooked ( like a cabbage ), in cream , gratin , etc. .
We econtrado a recipe exquisite Gothic Water blog with this vegetable , easy to prepare , in just 30 minutes: Ravioli kohlrabi .
1 red paprika
1 1/2 Onion
Mus 60g cashews (not sweet)
1 pinch dried oregano
6 tbsp. Olive Oil
1/2 bunch of basil
2 cloves of garlic
1 tsp. Agave Syrup
Sea salt and black pepper
Kohlrabis Peel and slice very thin. Boil water with a little salt and fire off the kohlrabi slices let soak for 10 minutes. Drain and then let dry for 2 minutes on a napkin . Marinate with 2 tablespoons of olive oil and a pinch of salt .
For the filling , from paprika in half, remove seeds , wash and chop into small cubes . Peel and finely chop the onion . Heat 1 tablespoon olive oil in a skillet and saute over high heat paprika and 1/3 of the onion for 5 minutes stirring occasionally. Put the mixture into a new table and chop until very fine . In a bowl mix the cashew mousse with oregano , salt and pepper. Stir in the paprika mixture and heat some in a small pan ( the dough should be with a creamy and firm ) .
Cut a circle in the center of a slice of kohlrabi , put on another slice remaining edge and put a teaspoon of filling in the center , then cover with another slice of kohlrabi and put pressure on the border to close the " ravioli " .
For the sauce , chop the tomatoes . Wash and drain and finely chop the basil leaves. Peel and chop the garlic . Heat 2 tablespoons oil in a skillet. Saute the remaining onion for 2 minutes. Add the tomato and cook for 2 minutes. Add the agave syrup and basil , season with salt and pepper to taste.
Serve the ravioli with sauce and sprinkle with a little olive oil . Garnish with basil leaves.