Get Fresh & Fruity Kohlrabi
Looking something like a Sputnik in vegetable form, with a squat bulb and antennae-like shoots, kohlrabi is part of the cabbage family. The name translates as 'turnip cabbage' and the mild, sweet flavour is somewhere between a turnip and a water chestnut, with a crisp, crunchy texture. It can be found in two colours, pale green and the less common purple.
Choose the best
Larger bulbs can be tough, so select a medium-sized one that feels heavy for its dimensions. The leaves should be crisp-looking and intensely green. Avoid any bulbs that have soft spots or yellowing leaves.
Snip off the leaf stems, trim off the base and top, then use a potato peeler or sharp knife to peel it as if it's an apple. Then thinly slice, chunk or cut into wedges. If you're using slices in a salad, blanch them first.
Trim off the stems and keep in a perforated bag in the fridge - it will last up to two weeks.
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.
Mildly sweet, crispy textured kohlrabi is notably rich in vitamins and dietary fibre;
This brassica has a peculiar, alien-like look with its pale green colour and strange stems. The name literally translates as 'cabbage turnip', but this belies its excellent juicy crispness and light flavour, which is slightly sweet and milder than both a cabbage and a turnip. This is a two-in-one vegetable - the leaves taste almost as good as the kohlrabi itself.
Recipes using kohlrabi
By Rick Stein
By Matt Gillan
By Jason Atherton
Light meals and snacks
By Nick Nairn
Starters and nibbles
By Ed Baines
By Neneh Cherry and Andi Oliver
By Sophie Grigson
Kohlrabi tastes great steamed, stir-fried, added to soups and stews or dipped in batter and fried to make tempura or fritters. Served cold, it adds a pleasing crunch and mild spicy note to salads. Both the leaves and the bulb can be eaten: cook the leaves as you would spinach.