Kohlrabi Fresh Vegetables Get Fresh & Fruity

Kohlrabi

Class 1 - Great Britain

  • £1.49
  • Save £0.30

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This fresh product is classified as Class 1 - Great Britain is the country of origin.

Kohlrabi

Pronounce it: cole-rah-bee

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.

Availability

All year round, but best from mid-July to mid-November.

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.

Prepare it

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.

Store it

Trim off the stems and keep in a perforated bag in the fridge - it will last up to two weeks.

Cook it

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;

Preparation

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.

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