Everything you need to know about the Lombard (and how to prepare it for 10)
The Lombarda it's like beet, one of those vegetables that you love or hate, there is no intermediate point. Its color, texture and flavor are different depending on whether it is eaten cold or cooked. There are people who are passionate about the Lombard in the salad, but when it is cooked, they cannot even see it. And people who upside down.
This vegetable that belongs to the cabbage family, can be incorporated in many recipes either raw or cooked.
When is the time of the Lombard? If you love this vegetable, take advantage because winter is the ideal time to consume it. How to cook it? The most common way to do it is to cook it, salt and pepper and saute it with onion. You can also add potato or apple and give it an original point with raisins and pine nuts.
The best of all? Which is one of the vegetables with less calories than there are. The Lombard has 20 calories per 100 grams, although the final contribution will depend a lot on how you cook it. If you are on a diet, it is a super recommended vegetable, since it is also very satiating and has diuretic properties.
Rich in vitamin C and vitamin A, it is highly beneficial for the immune system. It also works as a natural antioxidant. And it contains potassium, calcium, iron, magnesium, copper and zinc.
Recipe: Lombarda with apple
-A big Lombard.
-A handful of pine nuts.
-1 liter of homemade broth.
-1 splash of apple cider vinegar.
-Salt to taste.
-Cut the onion in juliana and the Lombard previously washed and without trunk in strips. Cut the apple into dice, and sauté for 10 minutes over medium heat. We add the vinegar and let it evaporate a little and then add the broth and let it boil for an hour or so, it depends on the cooking point we like.
Meanwhile, we roast the pine nuts in a pan until they are crispy and when the Lombard is done, we add them.