What is Kohlrabi?
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 from German 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.
How to prepare kohlrabi
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.
How to cook kohlrabi
- To roast, steam the bulb for 5 mins, then roast for 45 mins
- Steam (up to 12 mins)
- Stir fry (up to 6 mins)
- The leaves can be cooked like cabbage
1. Peppery kohlrabi slaw
Our peppery kohlrabi slaw has it all – vibrant colours, a little bit of heat and plenty of crunch. Combine kohlrabi, horseradish, spring greens and radishes to make this impressive plateful of veggies. Everyone will be coming back for a second scoop.
2. Swiss chard & kohlrabi with lemon sauce
Bring two much maligned veg together in our Swiss chard and kohlrabi side dish. This healthy bowl of green goodness has a zingy lemon sauce to cut through the strong flavours of the peppery veg.
3. Beetroot-cured cod with fennel & kohlrabi slaw
Looking for a seriously impressive dinner party dish? Try our beetroot-cured cod with fennel and kohlrabi slaw. This pretty pink plate is a feast for the senses and tastes just as good as it looks.
How to store kohlrabi
Trim off the stems and keep in the fridge – it will last up to two weeks.
When is kohlrabi in season?
Choose the best kohlrabi
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.
Alternatives to kohlrabi
Try turnip an an alternative.