Trying out Kohlrabi
Fantastically Versatile Cooked Or Raw
Kohlrabi. Not your most common vegetable, but well worth a look. It’s similar to broccoli stems, but looks like it has just landed.
It’s a member of the cabbage family, with a sweet yet peppery flavour and you are best to eat the bulbous bottom, although you can eat it all.
The skin has the rubbery texture of broccoli stems and can be white, light green, or bright purple. The insides are usually a creamy white.
It’s actually pretty fantastic raw, with a super-crisp texture and a mild peppery bite, Try it drizzled with good olive oil and sea salt as an appetizer or side salad.
Our preference for cooking is to roast cubes or wedges in the oven, after which it turns sweet and a bit caramelised in the high heat, making a great side dish for steak, grilled fish, or almost any main course dinner.
Go On. Get Fresh.