Baked kohlrabi: The underrated superfood you need to try

Kohlrabi deserves special recognition. It is refreshing, fresh, and slightly spicy, making it a beautiful addition and base for many dishes. It is not as appreciated as other vegetables, but that can change thanks to a straightforward trick. Just throw kohlrabi in the oven with a few simple additions. I love eating it this way: sipping kefir and biting into a fried egg.

Kohlrabi is not just a tasty addition to meals. It's a true natural treasure, rich in valuable nutrients. Its value goes beyond the culinary, extending much further. It is a true goldmine of vitamins, minerals, and other nutrients essential for the body's healthy functioning.

Kohlrabi is an excellent base for spring-summer salads. This incredibly crunchy and juicy vegetable works perfectly in this role. Moreover, it is suitable for cooking or baking. And baked in a perfect composition of garlic and thyme, it will amaze anyone. That’s why it's worth returning to eating kohlrabi. It will only benefit our health.

Kohlrabi is an excellent vitamin C source, which is crucial in strengthening the immune system. Vitamin C is a powerful antioxidant that helps neutralise free radicals and counteract cellular ageing. Another critical component of kohlrabi is vitamin K, which plays a crucial role in blood clotting processes and maintaining healthy bones. The fibre, which is present in large quantities in kohlrabi, is also worth mentioning. Fibre benefits the digestive system, helps regulate digestion, prevents constipation, and maintains the balance of gut microbiota.

Ingredients:

• 2 kohlrabis,
• 2 cloves of garlic,
• 1 tablespoon of lemon juice,
• thyme,
• salt, pepper,
• olive oil,
• parsley.

Preparation:

1. Peel the kohlrabis and cut them into smaller pieces.
2. Mix the lemon juice with the crushed garlic. Add a bit of pepper, salt, and thyme. Add some olive oil (1-2 tablespoons) to the mixture.
3. Pour the prepared mixture over the cut kohlrabis and mix well to ensure that the spices coat every piece of the vegetable.
4. Line a baking tray with parchment paper. Arrange the seasoned vegetables on the tray so they do not touch each other. Bake everything for 25 minutes at 220°C.
5. Sprinkle the baked kohlrabi with freshly chopped parsley.
6. Serve with a fried egg and a glass of kefir.