Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, kohlrabi nuggets. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Kohlrabi Nuggets is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. They are fine and they look fantastic. Kohlrabi Nuggets is something which I have loved my entire life.
Mit ► Portionsrechner ► Kochbuch ► Video-Tipps! Die vegetarischen Kohlrabi-Nuggets sind ideal für den schnellen Hunger und werden mit einem üppigen Salat zum gesunden Mittagessen. Lucky for us, kohlrabi isn't alien at all but a delicious addition to summer salads and slaws.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook kohlrabi nuggets using 4 ingredients and 2 steps. Here is how you cook it.
The ingredients needed to make Kohlrabi Nuggets:
- Prepare 1 bulb of kohlrabi
- Get 1-2 eggs
- Make ready Panko or Italian bread crumbs
- Get Oil (I used coconut)
Neben Chicken Nuggets gibt es auch die iglo Hähnchen Schlemmerfilets oder die leckeren iglo Rahm-Gemüse Kohlrabi. Kohlrabi, also known as knol-khol or German Turnip, is a stout, round Kohlrabis have similar taste and texture like that of a broccoli stem or cabbage, but milder and sweeter. By Steve Albert Leave a Comment. Sow kohlrabi in spring for an early summer harvest and use; start a second crop in mid- to late summer for winter storage and use.
Instructions to make Kohlrabi Nuggets:
- Slice kohlrabi to desired nugget or cheese stick size and set on paper towel to dry for about 10 minutes while heating oil
- Dip kohlrabi slices in egg and bread crumbs, then fry in oil until crispy. I added garlic salt and Italian herbs to mine for a cheese stick vibe.
Kohlrabi is a bulb-shaped vegetable with a crisp, crunchy texture. Discover how to properly store and prepare kohlrabi, plus our favourite recipe ideas. Kohlrabi (from the German for cabbage turnip; Brassica oleracea Gongylodes Group), also called German turnip, is a biennial vegetable, a low, stout cultivar of wild cabbage. It is another cultivar of the same species as cabbage, broccoli, cauliflower, kale, Brussels sprouts, collard greens. Sobald die Knollen einen Durchmesser von acht bis zehn Zentimeter haben, werden sie geerntet.
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