Quick guide to Kohlrabi

Have you noticed the newest addition to our Chester store? We've teamed up with Cheshire Market Gardens to bring you freshly picked, seasonal, produce every Friday. So far we have had spring onions, baby rainbow beetroots, mange tout, salad leaves and more. This week we managed to get our hands on some beautiful purple kohlrabi. If you have never had the pleasure of meeting the kohlrabi allow us to introduce you, they can look a little strange and intimidating at first, but they are a joy once you get to know them. We've put together this quick guide to getting know this versatile veg.

So what is kohlrabi? It's name translates to 'German turnip' and shares a family with broccoli, cabbage and Brussel sprouts. The flesh is crisp, juicy and crunchy and has a similar flavour to the heart of a cabbage. Kohlrabi is best enjoyed fresh and raw. Oh we do like a low effort veg! Simply slice and add to salads or slaws. If you want to add a little more excitement, kohlrabi lends itself very well to being pickled, like in the easy asian pickle below.

Easy Asian Pickle.

  • Slice two carrots and one kohlrabi into matchsticks, sprinkle with salt and sit in a colander to drain any excess moisture.
  • Meanwhile combine 125ml of rice wine vinegar, 45g caster sugar and 60ml water in a saucepan. Heat gently until the sugar dissolves, set aside to cool.
  • After letting the veggies sit for half an hour pop them into a sterilised jar with sliced red chillies and cover with the pickle liquor. Wait at least one hour before using, the longer you leave the better it will be. I used my pickle in this epic vegan banh mi...

Kohlrabi is also great cooked. Steamed, sautéed or roasted - they are very versatile. Pair with onion, fennel and thyme in a creamy soup; stir fry with crispy chilli oil and soy sauce; slice and use along with potatoes and garlic in a decadent dauphinois; mix with grated carrots, flour and spices like cumin, coriander and turmeric for crispy fritters. 

The whole vegetable is edible, so don't discard the leaves. treat them like kale or spring greens. Steam them if you're feeling virtuous or sauté with butter and garlic for a more sinful side dish. Stir into hearty soups and stews, or whiz into a pesto with pine nuts, garlic and olive oil. 

I hope we've done enough to convince you that kohlrabi could be your new favourite veg. they are bang on season right now and worth giving a try the next time you see them. And if you want to check out what fresh produce we have in store head over on a Friday to get your hands on some - once it's gone it's gone!

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  • Mrs K Tuck on

    Sounds very interesting may be useful to my Mother and brother who live close by

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