Putting carrots (Brassica napus subsp. rapifera) or Kohl carrots, also earth carrots, , soil kohlrabi, Unterkohlrabi, Dor, Wruken, Kullochen mentioned, are a kind of vegetable belonging to the In the kitchen only the Wurzelknollen heavy up to 1,5 kg are used. They have an approximately round form, a yellowish to reddish, crude bowl and whitish to yellow meat with a pleasantly harsh-sweet taste.

The origin of the putting carrot is inexplicably, today it world-wide in all moderate climate zones is cultivated. Harvest season in Europe is September until May.

Putting carrots contain sugar, above all grape sugar, protein, fat, schwefelhaltige ethereal oils, of mineral materials, Carotin, Provitamin A and the Vitamine B1, B2, C as well as nicotine acid amide. By their high water content they are very calorie-poor.

In times of distress putting carrots were repeated the last food reserve for a majority of the population. The putting carrot winter is notorious toward end of the First World War ("early Kohl carrot soup, at noon chops of Kohl carrots, in the evening cakes of Kohl carrots. "). That brought in lastingly a bad reputation for putting carrots. In the meantime their popularity increased however again.

For preparation putting carrots are usually cut peeled, in thick pins or cubes, with fat and liquid and processed after prescription.

see also: Putting carrot winter

Articles in category "Putting carrot"

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