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Kohl Rabi |
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Kohl rabi (or kohlrabi) is one of those vegetables that makes a regular appearance in veg boxes, but sits, unused, in the corner of the fridge until it slowly goes off.
Sometimes it arrives complete with its alien tentacles, sometimes it's trimmed.
Sometimes it's green, sometimes it's purple.
Yet this versatile vegetable is easy to cook and a useful addition to the veg box.
Go straight to:
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About Kohl Rabi |
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Kohl Rabi might look like an alien life form, but it is thought to have been deliberately developed in Northern Europe during the 16th Century.
It is a popular vegetable in Germany, but less commonly eaten in the UK. I will always remember picking what I thought was a side dish of boiled potato during a visit to Cologne, only to have my taste buds utterly confused by a plate of kohlrabi, which I had never even heard of, let alone eaten before!
Historically, it was often grown as cattle fodder, which seems a waste, given its nutritional content.
The UK kohl rabi season normally runs from July to November.
It's a good source of Vitamin C, as well as magnesium and phosphorous, which are useful in the absorption of calcium.
Its mild flavour and ability to absorb the flavour of other ingredients in a meal make it an ideal vegetable for bulking up recipes and sneaking in extra veggies.
Did you know...?
The name "kohl rabi" comes from German and literally means "cabbage turnip". |
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How To Choose |
Choose your kohl rabi while the skin is still firm and free from wrinkles.
It keeps for ages, so you shouldn't have to worry about it going off, as long as you use it within a week or two.
Try to use kohlrabi that are small (under 8cm). Much bigger than this and they can be woody. |
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How To Store |
Store in a cool, dark place, with plenty of circulating air.
If kohl rabi goes off, it does so because of mould. Keeping it in a damp fridge can speed this up.
It should keep for 1-2 weeks at home. |
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How To Use |
Cut off the "antenna" and peel the kohl rabi.
Chop it into chunks or sticks and boil for up to 10 minutes, until it's just soft.
Or add it to stews, soups or casseroles, where it does a brilliant job of bulking things up, whilst absorbing the flavours. |
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Suggested Recipes |
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| Greek Style Kohlrabi |
In this recipe, kohlrabi is prepared "Greek-style", with fresh pears, dates and Feta cheese. It makes a great salad and works best with young kohlrabi, which are still smaller than 8cm and are less woody than the larger variety.
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| Mushroom And Winter Veg Pie |
This is a real winter warming treat. The flavour from the mushrooms makes the dish, so it’s important to get a variety of them, with strong flavours – no button mushrooms here, thank you…
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| Root Veg And Bean Stew |
This ragout (stew) is great because, after the initial cooking, you just bung it in the oven and get on with something else.
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| Root Vegetable 'Crumble' with Cheesy Topping |
This is a delicious recipe for baby or Chantenay carrots and other roots veggies. The secret ingredient gives it a warming kick. Make the most of your turnips, swedes, parsnips and sweet potatoes. You can also use celeriac or kohlrabi.
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| Winter Stir Fry |
Stir fries are a real fast food, yet they’re healthy. The trick is to prepare all the ingredients before you start cooking. The sauce with this stir fry is delicious, but feel free to miss out the egg if it doesn’t suit your diet.
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Got one? Send us your kohl rabi recipe!
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