In the spotlight: Kohlrabi

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Kohlrabi. Kind of looks alien-like doesn't it?! Rest assured that it isn't, and in fact, it is really delicious. The key is knowing how to eat it!

What is kohlrabi?

A member of the cabbage family, kohlrabi comes in both pale green and (less common) purple hues. The taste is mild, similar to a turnip or a chestnut, yet with a slightly peppery tome. 

While usually available year-round, its best season is mid July to mid November (Northern hemisphere). 

How to buy kohlrabi

When you spot kohlrabi (especially the rare purple variety!) look out for firm, solid bulbs which will keep longer. Larger bulbs can sometimes be tough, so choose medium-sized varieties with crisp looking leaves. 

How do you eat it? 

While the entire plant is edible, the most commonly consumed part is the bulb at the bottom. Kohlrabi is a versatile little veggie, and can be eaten both raw and cooked. 

When raw, incorporate into salads, like the Ottolenghi's kohlrabi and cabbage salad (pictured below) or simply drizzle with a little olive oil and salt and eat as a snack, like you would a radish.

If cooking, cut into wedges or cubes, drizzle with olive oil and roast in a hot oven and allow the flavours to sweeten. You can also steam or stir fry.  

Ottolenghi's kohlrabi and cabbage salad with sour cherries and dill

Ottolenghi's kohlrabi and cabbage salad with sour cherries and dill