Kohlrabi

This unusual vegetable is a massive treat in a veg box as they aren’t usually found in the supermarket. It might look a little daunting but with a bright green flavour and crunchy texture, this vegetable is a really versatile ingredient in the kitchen.

Neetfield Kohlrabi

To prepare Kohlrabi simply trim off the leaves and remove the outer skin skin with a peeler to reveal the white/green coloured flesh underneath. Don’t throw away the leaves and stalks. If they’re young and tender they can be tossed in a salad or if a little older they can be steamed just like sprouting broccoli.

Kohlrabi in a salad

If you have a mandolin, this is the perfect way to get nice thin slices. If you don’t have a mandolin, cut the Kohlrabi in half and lay the flat side on your chopping board. Use a sharp knife to cut semicircle strips as thin as you can (about 2mm is ideal). You can also use a peeler to peel long ribbons by working your way around the bulb.

Once you have nice thin strips, this can either be dressed and eaten as a salad on their own, tossed in with other leaves to bulk out a salad, or they can be cut down once again into matchsticks to make a delicious slaw.

Our favourite dressing for kohlrabi is a nice garlic mayonnaise dressing. Finely grate half a clove of garlic into 4 tablespoons of mayonnaise, add a teaspoon of mustard, a teaspoon of honey and a good amount of freshly ground pepper. For a final bit of colour you can add a good handful of finely chopped parsley. This would make a fine accompaniment to any main meal - fish, grilled meat or veg, an omelette… the list goes on. Save any leftovers as they’ll be even better the next day once all those flavours have had a chance to combine.

Roast Kohlrabi

Once you’ve peeled your Kohlrabi bulbs, cut them into 1-2cm slices and then in half again to make nice size wedges. Toss the wedges in a little rapeseed or olive oil, salt and pepper and then scatter them evenly on a baking tray. Roast in a a pre-heated oven at 190c for 20 minutes before giving them a toss to cook them evenly. Return to the oven for another 10 minutes or until the Kohlrabi is golden and tender to the touch. This is a brilliant veg for a roast dinner or as a side to roast meats.

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