A form of wild cabbage, Kohlrabi is a versatile vegetable that is often overlooked mainly due to its ugly appearance. Bumpy and often green and purple in colour, this cabbage-smelling broccoli tasting vegetable can be used as a great substitute for turnips or a regular cabbage. It can be eaten raw or cooked and used in a number of creative ways.
In peak season, we have made this our ingredient of the month. As with all IOM elements, they feature on the café menus and are recommended by our chefs for bespoke menus.
Why Do We Love It?
Kohlrabi is a massively easy to work with and produces some surprising results. Here are four ways you can prepare it:
1.Enjoy It Raw
Imagine the flavour you get if you crossed a turnip with a radish. This crunchy spicy number adds heat to any boring salad dish. Grate it and make an extra special slaw or simply toss with a good olive oil in a salad.
2. Pureed Into A Soup
Add in some mild spices, and this vegetable makes a creamy sweet soup that stands all by itself. Alternatively, add it to broccoli or cream of mushroom soup for something a little bit different.
A family favourite and real hit with the kids, shred it and mix with egg, flour and breadcrumbs. Fry small amounts in butter, until crispy on both sides.
Popped in the oven, kohlrabi caramelizes and tastes sweet and mellow. It works well with potatoes and eggplant.
Added Health Benefits
Kohlrabi is valued highly across many countries because of its easy cooking applications. Its also full of vitamins and minerals including copper, magnesium, potassium and vitamin C and A.
Recipes For You To Try At Home
If you can’t make it into one of our cafes this month, why not try making one of these tasty treats. As always, tell us what you think on twitter.
1. Kohlrabi carpaccio
2. Peppery kohlrabi slaw
3. Beetroot-cured cod with fennel & kohlrabi slaw
4. Kohlrabi & Leek Soup
5. Creamy Potato Kohlrabi Soup