How to prepare the kohlrabi schnitzel:
Posted: Tue Jan 07, 2025 4:38 am
2. Kohlrabi schnitzel – the vegetarian winter dish
Kohlrabi is one of the classic indonesia phone data winter vegetables and is valued for its versatility and mild taste. Although it is available all year round, it is in season during the winter months. It is a great alternative to stronger cabbage varieties and goes well in both hearty dishes and light, low-calorie preparations. But kohlrabi is not only a delicious side dish; thanks to its firm, juicy texture, it can also be used as an excellent base for a vegan or vegetarian schnitzel.
Peel the kohlrabi and cut it into slices about 1 cm thick - depending on your preference, the slices can be a little thicker, but you cannot pound them flat like a classic schnitzel. Cook the slices briefly in hot salted water until they are al dente and drain well. Season the kohlrabi to your taste with salt, pepper and optional spices such as paprika powder, garlic powder or a pinch of nutmeg.
Vegan breading :
If you prefer a vegan option , mix plant-based milk (e.g. oat, soy or almond milk) with an egg substitute (e.g. made from soy flour, chickpea flour or linseed). Alternatively, you can use the classic egg and cow's milk. First coat the kohlrabi slices in flour, then in the milk-egg mixture and finally in breadcrumbs. Then fry the schnitzels in hot oil until they are golden brown and crispy.
Serve the kohlrabi schnitzel with a creamy potato and parsnip puree and a fresh herb quark or a vegan yoghurt sauce. For extra crunch, you can also mix roasted almonds or hazelnuts into the breading - a balanced and delicious dish that will delight vegans and meat lovers alike!
Kohlrabi is one of the classic indonesia phone data winter vegetables and is valued for its versatility and mild taste. Although it is available all year round, it is in season during the winter months. It is a great alternative to stronger cabbage varieties and goes well in both hearty dishes and light, low-calorie preparations. But kohlrabi is not only a delicious side dish; thanks to its firm, juicy texture, it can also be used as an excellent base for a vegan or vegetarian schnitzel.
Peel the kohlrabi and cut it into slices about 1 cm thick - depending on your preference, the slices can be a little thicker, but you cannot pound them flat like a classic schnitzel. Cook the slices briefly in hot salted water until they are al dente and drain well. Season the kohlrabi to your taste with salt, pepper and optional spices such as paprika powder, garlic powder or a pinch of nutmeg.
Vegan breading :
If you prefer a vegan option , mix plant-based milk (e.g. oat, soy or almond milk) with an egg substitute (e.g. made from soy flour, chickpea flour or linseed). Alternatively, you can use the classic egg and cow's milk. First coat the kohlrabi slices in flour, then in the milk-egg mixture and finally in breadcrumbs. Then fry the schnitzels in hot oil until they are golden brown and crispy.
Serve the kohlrabi schnitzel with a creamy potato and parsnip puree and a fresh herb quark or a vegan yoghurt sauce. For extra crunch, you can also mix roasted almonds or hazelnuts into the breading - a balanced and delicious dish that will delight vegans and meat lovers alike!