Kohl rabi (or kohlrabi – from the German for "cabbage turnip"!) is one of those vegetables that makes a regular appearance in veg boxes, but sits, unused, in the corner of the fridge until it slowly goes off.
Sometimes it arrives complete with its alien tentacles, sometimes it’s trimmed. If you’ve never sen one with its tentacles in tact, check out the picture, which was sent to us by Evette who lives in North Florida and has been growing her own since 2008.
Sometimes it’s green, sometimes it’s purple.
Yet this versatile vegetable is easy to cook and a useful addition to many dishes. It’s also a good source of Vitamin C, as well as magnesium and phosphorous, which are useful in the absorption of calcium. And its mild flavour and ability to absorb the flavour of other ingredients in a meal make it an ideal vegetable for bulking up recipes and sneaking in extra veggies.
Bear in mind that kohl rabi is really at its best when "al dente" so don’t over-cook it.
In Season?
Late June – early February
Buy?
Choose your kohl rabi while the skin is still firm and free from wrinkles.
It keeps for ages, so you shouldn’t have to worry about it going off, as long as you use it within a week or two.
Store?
Store in a cool, dark place, with plenty of circulating air.
If kohl rabi goes off, it does so because of mould. Keeping it in a damp fridge can speed this up.
It should keep for 1-2 weeks at home.
Cook?
Cut off the "antenna" and peel the kohl rabi if you prefer.
Chop it into chunks or sticks and boil for up to 10 minutes, until it’s just soft.
Or add it to stews, soups or casseroles, where it does a brilliant job of bulking things up, whilst absorbing the flavours.
Or roast it as a side dish with a difference.
Or use it raw in salads or coleslaw.
More Kohlrabi Information
Kohl rabi might look like an alien life form, but it is thought to have been deliberately developed in Northern Europe during the 16th Century.
It is a popular vegetable in Germany, but less commonly eaten in the UK.
Kohl rabi tastes a bit like a broccoli stem and is rich in vitamin C, vitamin B1, B3 and B6 as well as folate, and as well as magnesium and phosphorous, which are useful in the absorption of calcium.
Historically, it was often grown as cattle fodder, which seems a waste, given its nutritional content.
The UK kohl rabi season normally runs from late June to November with availability in some areas through December and January.
Kohl rabi Recipes
We recently had two brand new kohl rabi recipes donated to us by the gorgeous folks over at The Nearly Naked Veg Company in South Devon. "Nearly Naked" is a small, family run farming business which delivers fruit and veg, as well as breads, jams and other produce. So if you live in that area, do check them out!
"Nearly Naked" Crunchy Thai Kohl Rabi Salad
"Nearly Naked" Kohl Rabi Root Vegetable Curry
Funny Hurried Yummy Summer Honey Kohl Rabi Stir-Fry
Greek-style Kohlrabi Salad
Root Veg and Bean Ragout Stew
Wild Star Winter Coleslaw
Have you got any kohl rabi recipes to share?
Categories: food, seasonal eating, vegetarian
