The alien-like green vegetable tucked into the corner of my Riverford vegetable box looked completely foreign compared to all the other vegetables which were familiar and instantly recognisable. I knew I had seen it before somewhere, but couldn’t for the life of me figure out what it was. My search eventually led me to discover that I had received a kohlrabi. The next question was, what on earth do I do with it?
What is kohlrabi
Also known as a German turnip, kohlrabi is a green vegetable with green leaves that stick up like antenna from the cabbage family. The whole plant is edible with leaves that can be sautéed or cooked just like spinach and the solid bulb can be eaten raw or cooked. I was recommended that you should peel the skin of the bulb before eating, however I forgot to do that and ate it skin and all – raw and cooked!
With a texture similar to a crisp apple, kohlrabi surprisingly tasted a bit like broccoli – just a lot milder. Very pleasant! The first thing I made was this kohlrabi salad – similar to a coleslaw but a much more refreshing version without the mayonnaise. The remaining half of the kohlrabi was used as an ingredient within dishes, stir fries and curries.
Low in energy, a good source of fibre, kohlrabi is a useful vegetable to add into any healthy eating plan. It’s also really high in Vitamin C so another way to boost your intake.
Have you tried kohlrabi before?
- Spicy kohlrabi noodles – Love and Lemons
- Asian coleslaw with peanuts – Riverford
- Swisschard & kohlrabi with lemon sauce – Good Food
- Kohl rabi and potato gratin with lemon thyme – Riverford
- Kohlrabi greens with toasted sesame oil and soy sauce – Culinate
- Kohlrabi dauphinoise – Hemsley & Hemsley
- Miso Glazed Turnips & Kohlrabi Quinoa Salad – Dishing up Dirt
- NUTTAB 2010 (raw kohlrabi)
- USDA Nutrient Database, Kohlrabi raw