Judging by the boxes of it that we unloaded from the Riverside Organics lorry today, there'll be kohlrabi in the veg boxes this week.
A member of the brassica family, kohlrabi literally means cabbage turnip and both of these vegetables' characteristics are recognisable. If Cabbage is the leafy brassica and broccoli and cauliflowers the flowery ones then Kohlrabi is the stem. It has a more subtle flavour than other members of the family - it's crisp with a slight pepperiness. It's great steamed or stirfried, or cut it into juliennes and toss it into a crisp summer salad.
Here are a couple of salad recipes from the Newsletter of years gone by...
Kohlrabi and Apple Salad:
Use a couple of dessert apples in thin strips or dice rather than grated. For the dressing stir in 1 tbsp of mayonnaise, 1 tbsp creme fraiche, a sprinkle of lemon juice and some black pepper and a teaspoon of mustard.
Kohlrabi, Avocado and Orange Salad
1 smallish kohlrabi
a handful of walnut pieces
flaked almonds or sunflower seeds
a few shredded lettuce leaves or a mixture of lettuce and chicory.
For the dressing ...
½ tbsp white wine vinegar or lemon juice
3 tbsp sunflower or vegetable oil
2 tsp sesame or walnut oil
1 tsp honey
salt and pepper to taste.
Peel the oranges with a sharp knife and the segments away from the membranes separating them, collecting the juice on a plate as you work.
Peel and slice the avocados and using a mandolin or the blade on the side of a box grater.
Slice the kohl rabi.
Turn the avocado pieces and kohl rabi in the reserved orange juice.
Put the lettuce on a large plate and scatter on the fruit and vegetable pieces followed by the nuts.
Sprinkle on the dressing and serve straight away.
This is a recipe found online at allrecipes.com and a search in bing/google/etc will find plenty of others.
140g chopped cabbage
4 kohlrabi bulbs, peeled and grated
2 sticks celery, thinly sliced
2 carrots, thinly sliced
2 tablespoons finely chopped fresh onion
5 tablespoons caster sugar
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon celery seeds
4 1/2 teaspoons apple cider vinegar
Prep: 25 min
Extra time:1hr chilling
Ready in:1hr 25min
Toss the cabbage, kohlrabi, celery, carrot and onion together in a large bowl.
Whisk the sugar, salt, pepper, celery seeds, mayonnaise and vinegar together in a separate bowl until smooth; pour over the cabbage mixture and stir to coat evenly. Chill in refrigerator 1 hour before serving.
The taste tests are in - so far: 1 person thought Kohlrabi Coleslaw and other ideas was Yummy 0 thought Yuck. What about you - Yum or Yuck?!