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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.
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.
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.
Trim off the stems and keep in the fridge – it will last up to two weeks.
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.
Try turnip an an alternative.