Kohlrabi is a cruciferous vegetable that’s closely related to cabbage. Its leaves, stems, and bulbs can be eaten raw or cooked.
One cup (135 grams) of kohlrabi provides 93% of your daily vitamin C needs. It’s also a good source of potassium, fibre, and vitamin B6.
Kohlrabi Slaw with Coriander, Jalapeño and Lime
From the Feasting at home website.
- 6 cups kohlrabi -cut into matchsticks or grated in a food processor -about three x 4 inch bulbs (or you could substitute sliced fennel, apple, jicama, cucumber, or cabbage for part of the kohlrabi for more diversity)
- ½ cup chopped coriander( one small bunch)
- half of a jalapeno -minced
- 1/4 cup chopped Spring onion
- orange zest from one orange, and juice
- lime zest from one lime, and juice
Citrus Dressing :
- 1/4 Cup olive oil
- ¼ Cup fresh orange juice ( juice form one orange)
- 1/8 Cup lime juice plus 1 T ( juice from one large lime), more to taste
- 1/4 Cup honey ( or agave syrup)
- 1/2 tsp salt
- 1 Tablespoon rice wine vinegar
Trim and peel kohlrabi. ( I normally have to peel twice to get thru the thick skin). Cut off two ends. Cut in half from top to bottom. Thinly slice, rotate and slice again, making 1/4 inch matchsticks.
Place in large bowl with chopped coriander, spring onions, finely chopped jalapeño ( 1/2), lime zest and orange zest.
Whisk dressing together in a small bowl. Toss with salad. Refrigerate until serving. Garnish with zest and coriander.
Creamy Kohlrabi Soup – Abel and Coles website
- 1 kohlrabi or 300g broccoli stalks, peeled and diced
- 1 garlic clove, finely chopped
- 1 onion, finely chopped
- A nugget of butter or splash of olive oil
- 1 medium potato, peeled and diced
- 500ml veg or (chicken stock)
- Sea salt and freshly ground pepper
- A handful of fresh parsley, plus more to serve
- ½ lemon, juice and zest
- A grating of fresh nutmeg (optional)
- A dollop of crème fraîche (optional)
Gently fry the kohlrabi, onion and garlic in butter or oil over a medium-low heat for a few mins.
Add the spuds and stock and simmer till the veg are soft enough to whizz up.
Pop the veg and parsley in the blender. Let the veg cool a bit first as the pressure from the steam can make the lid blow off
Purée till smooth. Transfer it back to the pan to heat up. Taste. Season with salt, pepper and a touch of lemon juice and zest, and perhaps some nutmeg.
Serve with a dollop of crème fraîche, a bit more fresh parsley and even some crispy pancetta or little bits of bacon, if you fancy.