Mushroom and carrot puree
Koraba (korabica, koleraba) (lat. Brassica oleracea var. Gongylodes) is a perennial plant; cabbage variety. The name comes from the German words “Kohl” (“cabbage”) and Rübe (“turnip”). Koraba is a very common vegetable in German-speaking countries and elsewhere. Koraba was created by artificial selection of the lateral growth meristem, and its relatives are: cabbage, broccoli, cauliflower, kale, kale, etc. They all come from the same species of wild cabbage (lat. Brassica oleracea). The taste and texture of korab are similar to broccoli or cabbage, but they have a milder and sweeter taste. The young stem can be as fresh and juicy as an apple, though much less sweet. It matures 55-60 days after sowing. Approximate weight is 150 g. It can be stored for up to 30 days without decaying. The ship is eaten raw or cooked.
Preparation steps
- Peel a squash, grate it and cut it into small pieces, just like the carrots. Put the kohlrabi and carrots in a pot, add vegeta, salt, pepper, pour over water or stock and let it cook until well softened. .When cooked, remove from heat, remove as many vegetables as you need for puree and mix with a stick mixer. If the cut is too thick, add more water or stock, salt, pepper and add a little oil.
- With this puree I served: Fried zucchini (other from breakfast), Roasted turkey thigh (other from yesterday)
- I’ve cooked more vegetables, so I have both for soup and for puree. Boil the water in which the kohlrabi and carrots were cooked with the rest of the vegetables with the noodles.
- Lettuce with a little radish ...
- The table is set ...
Serving
The only thing missing is bread, if you need it ...