Baked kohlrabi: The forgotten superfood making a comeback

Kohlrabi is not just a tasty addition to meals; it's a true natural treasure, rich in valuable nutrients. Its value extends far beyond the culinary. It is a 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. Baked with 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 source of vitamin C, which is crucial in strengthening the immune system. Vitamin C is a powerful antioxidant that helps neutralize free radicals and counteract cellular aging processes. Another vital component of kohlrabi is vitamin K, which is crucial for blood clotting processes and maintaining healthy bones. The fiber, which is present in large quantities in kohlrabi, is also worth mentioning. Fiber 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 430°F.
5. Sprinkle the baked kohlrabi with freshly chopped parsley.
6. Serve with a fried egg and a glass of kefir.