Kohlrabi
Kohlrabi is a member of the cabbage family, and is grown for its swollen turniped shape lower stem. The edible part can have white, purple or green skin, and often looks like a sputnik with its spikes of leaf stems!
It can be eaten raw in salads, or cooked like a turnip. The leaves are also edible, particularly when young and fresh.
It is high Vitamin C and Potassium, and is low in sodium and calories.
To prepare: Peel older or tough kohlrabi. Grate raw into salad, or dice, slice or cut into strips and steam, stir fry or add to a ratatouille or casserole.
Recipes
Kohlrabi in carrot cream sauce
|
12 oz kohlrabi, washed & peeled
|
1 level tbsp cornflour
|
|
8 oz carrots
|
½ level tsp dried dill
|
|
1 oz butter
|
5 fl oz carton single cream
|
|
½ pint chicken stock
|
chopped fresh parsley
|
|
salt & pepper
|
|
Cut the kohlrabi into 0.5 cm slices and dice the carrots. Melt the butter in a large pan and sauté the vegetables for 5 minutes. Add the stock and seasoning, bring to the boil and cook for 10 minutes until tender. Place the veg in a serving dish and keep warm. Blend the cornflour with a little cold water, add to the stock. Bring to the boil, stirring, and cook for 1 - 2 minutes. Stir in the dill and cream, and reheat but do not boil. Pour the sauce over the veg and sprinkle with chopped parsley.
Kohl Rabi, Carrot and Beetroot Salad (our children love this)