Kohlrabi in the oven
Kohlrabi sometimes sold as “kohlrabi”, a vegetable between cabbage and turnip. The skins can be light green or aubergine purple, but the inside of both species is close to white. As for its texture, it is juicy and crispy. Eating raw is perfect for slicing and adding to salads. However, when it is cooked, its slightly peppery flavor becomes more visible. Chop into french fries for a pleasant snack. Mix it with olive oil, a tablespoon of starch, finely chopped garlic, ground pepper and salt. Bake for 40 minutes in the oven. A healthy alternative to fried potatoes. Thanks to the starch, it looks like fried in oil, not in the oven.
Kale chips
Collard greens, which include vegetables such as cabbage, Brussels sprouts, broccoli, and cauliflower, develop in winter. It has dark green leaves and is sold in bunches on top of each other. Sometimes it is possible to come across the curly, serrated, purple leafy leaf called “kale” in English. When the leaves of black cabbage are cooked, they do not let go like spinach, they stay alive. It is also very enjoyable to sauce it a little and eat its raw salad. For the thinly baked kale chips, mix the small leaves with olive oil and salt. Arrange them on a baking tray side by side and sprinkle them with grated cheddar cheese or smoked pepper if you wish. Bake in the oven for 5-7 minutes.
