With a new season comes a burst of unique and interesting vegetables to incorporate into our diet and liven up our tried and tested recipes. In this Season magazine we are looking at kohlrabi, a member of the cabbage family with a distinctive appearance something similar to a turnip. They are available in both pale green and the less common purple.
Whilst the kohlrabi is available all year round, it is at its finest between July and November. Its name translates as ‘turnip cabbage’ and its flavour is often compared to something between a turnip and water chestnut. The taste is similar to that of a broccoli stem or cabbage heart, but milder and sweeter and with a higher ratio of flesh to skin. The young stem can be as crisp and juicy as an apple, but much less sweet in flavour.
The best kohlrabi tend to be medium-sized, but heavy for their dimensions, as larger bulbs can be excessively tough. Search for kohlrabi with crisp and intensely green leaves, and avoid any bulbs with soft spots or yellowing leaves.
To prepare the kohlrabi, snip off the leaf stems, trim off the base and top of the bulb and use a potato peeler or sharp knife to peel the vegetable like an apple. Thinly slice, chunk or cut into wedges.
Kohlrabi can last up to two weeks. Simply trim off the stems and refrigerate in a perforated bag.
Kohlrabi can be roasted, steamed, or stir fried, and the leaves can be cooked similarly to cabbage, but for something a little different, why not try our recipe for kohlrabi remoulade?
- 2 tsp English mustard
- 2 tsp cider vinegar
- 1 tsp sugar
- 1 pinch salt
- 75ml olive oil
- 75ml sunflower oil
- 2-3 kohlrabi, weighing around 750g each
- Freshly ground black pepper
- 2-3 tbsp. parsley, finely chopped
1. Whisk together the mustard, vinegar, sugar and salt.
2. Pour the oils into a jug and then very slowly whisk them into the mustard mixture, until you have a creamy, emulsified dressing.
3. Taste and adjust the seasoning if necessary.
4. Peel the kohlrabi, cut it into matchsticks and toss into the dressing along with some freshly ground black pepper and the parsley.
5. Leave for around 30 minutes to allow the flavours to blend before serving.