Recipe - Kohlrabi in season
Kohlrabi is one of the ugliest vegetables I know. It looks like it should be a root vegetable but it is, in fact, a brassica – part of the same family as broccoli and kale. If you’ve not had kohlrabi before, it has a cabbage-like smell and the taste of broccoli stems. You can eat all parts – the bulb and the leaves – both raw and cooked. It is delicious steamed, sautéed, roasted, in soup or stew, or eaten raw.
- To roast, steam the bulb for 5 minutes, then roast for 45 minutes.
- Steam (up to 12 minutes).
- Stir fry (up to 6 minutes).
- The leaves can be cooked like cabbage.
If you are unsure what to do with it and would like some inspiration, one of my favourite recipes is a superior version of coleslaw:
2 kohlrabi, peeled
head of spring greens, finely shredded
2 bunches spring onions, finely shredded
small bunch of radishes, quartered
juice of ½ lemon
For the dressing
50g grated horseradish (fresh or jarred)
2 tsp cracked black pepper
Very thinly slice the kohlrabi using a mandolin or a very sharp knife, then cut into strips. Tip into a bowl and combine with the spring greens, spring onions and 1-2 tsp sea salt. Set aside for 30 mins to allow the salt draw out any excess liquid from the vegetables.
While you wait, mix together the mayonnaise, horseradish and black pepper.
Rinse the vegetables and squeeze out any excess water with a clean cloth, then tip into a bowl. Add the radishes, dressing and lemon juice, and toss everything together.