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Kohlrabi or Turnips

4 servings

Ingredients

• Kohlrabi (heart leaves and heads) (as needed)
• Salt (a little)

Instructions

1. Take the inner, blemish-free heart leaves, remove the stems, and after washing, boil in lightly salted boiling water for 5-10 minutes; then place on a sieve and pour cold water over them.
2. Peel the kohlrabi heads cleanly, cut into slices the thickness of a knife's back, and boil until half tender in unsalted boiling water.
3. Fill both into cans, place the green leaves on top, add a little of the cooking water from the heads, seal the cans, and boil for 1½ hours.

Modernized from a treasured 19th-century German cookbook.