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Da ich noch nicht lange wei\u00df, wie gut die meisten Kohlsorten (Blumenkohl<\/a>, Rotkohl<\/a>, Rosenkohl<\/a>, Spitzkohl<\/a>) schmecken, wenn man sie in den Backofen schiebt, konnte das Experiment mit dem Kohlrabi nicht ausbleiben. Entschieden habe ich mich f\u00fcr ein Rezept von Ottolenghi, da er mich in letzter Zeit genauso wenig entt\u00e4uscht hat, wie die anderen Kohlsorten. Er wirft den Kohlrabi als Einlage in einen Gersteneintopf, aber die Gerste brauche ich bei diesem Sommereinbruch f\u00fcrs Terrassen-Bier. Ist auch schnell erkl\u00e4rt: 1 kg Kohlrabi sch\u00e4len, in etwa 2,5cm dicke Spalten schneiden, mit 4 Sardellenfilets (abgetropft und fein gehackt), 2 EL Oliven\u00f6l, 2 Knoblauchzehen (zersto\u00dfen), \u00bd TL Salz und 1 kr\u00e4ftigen Prise Pfeffer marinieren und auf einem Backblech ausbreiten. 25 Minuten bei 190\u00b0 Umluft br\u00e4unen, 1x wenden und 300 g s\u00fc\u00dfe, reife Kirschtomaten dazu geben. Weitere 15-20 Minuten im Ofen lassen, bis der Kohlrabi weich und goldbraun ist und die Tomaten leicht schrumpelig sind. <\/p>\n\n\n\n

K\u00fcchentagebuch, Donnerstag 3. Juni 2021<\/h2>\n\n\n\n
Rumpsteak mit Kr\u00e4uterbutter<\/li>
Gebackener Kohlrabi mit Tomaten (s. o.)<\/li>
Pommes frites (Slow Fried Easy Frites<\/a>)<\/li><\/ul>\n\n\n\n
<\/p>\n\n\n\n
$\"\"$ <\/a>
Auch Kohlrabi funktioniert sehr gut im Backofen <\/figcaption><\/figure>\n\n\n\n
Gebacken: Bergkruste (Pl\u00f6tzblog<\/a>)<\/p>\n\n\n\n
$\"\"$ <\/a>
Zu fr\u00fch angeschnitten, aber wer will da warten?<\/figcaption><\/figure>\n","protected":false},"excerpt":{"rendered":"
Da ich noch nicht lange wei\u00df, wie gut die meisten Kohlsorten (Blumenkohl, Rotkohl, Rosenkohl, Spitzkohl) schmecken, wenn man sie in den Backofen schiebt, konnte das Experiment mit dem Kohlrabi nicht ausbleiben. Entschieden habe ich mich f\u00fcr ein Rezept von Ottolenghi, da er mich in letzter Zeit genauso wenig entt\u00e4uscht hat, wie die anderen Kohlsorten. Er … Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":2209,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[42,99,95],"tags":[],"class_list":["post-2196","post","type-post","status-publish","format-standard","hentry","category-kartoffeln","category-kohlrabi","category-rind"],"_links":{"self":[{"href":"https:\/\/merle-buehrer.de\/gs\/wp-json\/wp\/v2\/posts\/2196","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/merle-buehrer.de\/gs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/merle-buehrer.de\/gs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/merle-buehrer.de\/gs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/merle-buehrer.de\/gs\/wp-json\/wp\/v2\/comments?post=2196"}],"version-history":[{"count":13,"href":"https:\/\/merle-buehrer.de\/gs\/wp-json\/wp\/v2\/posts\/2196\/revisions"}],"predecessor-version":[{"id":2211,"href":"https:\/\/merle-buehrer.de\/gs\/wp-json\/wp\/v2\/posts\/2196\/revisions\/2211"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/merle-buehrer.de\/gs\/wp-json\/wp\/v2\/media\/2209"}],"wp:attachment":[{"href":"https:\/\/merle-buehrer.de\/gs\/wp-json\/wp\/v2\/media?parent=2196"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/merle-buehrer.de\/gs\/wp-json\/wp\/v2\/categories?post=2196"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/merle-buehrer.de\/gs\/wp-json\/wp\/v2\/tags?post=2196"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}

K\u00fcchentagebuch, Donnerstag 3. Juni 2021<\/h2>\n\n\n\nRumpsteak mit Kr\u00e4uterbutter<\/li>Gebackener Kohlrabi mit Tomaten (s. o.)<\/li>