The Everyday KitchenFood advice for a busy life
Kohlrabi is an odd, Sputnik shaped vegetable. Unfortunately it's one of those vegetables which isn't widely used, mainly because most people seem baffled by what to do with it. However kohlrabi is available at this time of year and is both versatile and delicious, with a sweet-ish flavour and texture that is both crunchy and juicy. Kohlrabi can be eaten both raw and cooked. It's lovely cut into wedges and roasted in the oven, but works equally well pureed into a mash or cooked up in a soup.
Five Recipes Using Kohlrabi
- Kohlrabi & Quinoa Salad: kohlrabi and quinoa are cooked in a cumin spiced stock and then tossed with grilled mushrooms and red pepper. If making this I'd add in some baby spinach leaves, or fresh mint for a bit of greenery and serve with a boiled egg, to make it into a complete meal.
- Kohlrabi & Thyme Soup: a thick vegetable soup where onion, celery, leek and potato are cooked together with kohlrabi and fresh thyme. The soup is then blended together and enriched with a small amount of fresh cream.
- Kohlrabi & Carrot Salad: lovely meal where Turkish style lamb kofte kebabs are coupled with minted yoghurt and a simple raw carrot and kohlrabi salad.
- Kohlrabi Pie: a twist on the classic Greek feta and spinach pie, where the spinach is replaced by kohlrabi. Fresh dill, feta cheese and parsley finish off the recipe.
- Kohlrabi Risotto: a simple, vegetable filled risotto where small dice of kohlrabi are cooked and then stirred through a basic risotto, finished off with parmesan cheese and fresh parsley
Have you ever eaten kohlrabi?
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