Kohlrabi recipes
This knobbly bulbous brassica has a peculiar, alien-like look with its pale green colour and strange protruding 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.
Smothering is a way of cooking vegetables with a little fat and the least possible amount of water, in a covered pan (I guess that's the smothering bit) until very, very tender. Kohlrabi holds together well, adding its own natural sweetness.
More kohlrabi recipes
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.
