Kohlrabi
information
Kohlrabi, although a root, is really a swollen-stemmed cabbage. It has a flavour between that of a turnip and a swede, and is in season from July to April.
how to choose kohlrabi
Allow 150 g per person. Choose kohlrabi which is a good purple colour with a smooth skin. Avoid large kohlrabi because it has a coarse flavour, and reject any on which the skin is shrivelled or the leaves are withered.
how to store kohlrabi
Kohlrabi does not store well and should be used as soon as possible after buying or picking.
how to prepare kohlrabi
Kohlrabi can either be thinly peeled and sliced or diced before cooking, or it can simply be washed, trimmed, and cooked in the skin, which preserves the maximum flavour.
how to boil kohlrabi
Cook in boiling salted water for 30 minutes-1 hour, depending on size. Drain, and peel if cooked in the skin. Serve either seasoned with pepper, preferably freshly ground, and with melted butter, or with a cream or Hollandaise sauce.
how to steam kohlrabi
Season with salt and cook in the top of a steamer over a pan of boiling water for about 45 minutes 1 1/2 hours depending on size. Drain and serve as for boiled kohlrabi.
how to braise kohlrabi
Parboil the kohlrabi for 5 minutes. Drain, peel, and cut into quarters.
Make a mirepoix and add enough stock to half cover the vegetables.
Bring to the boil and place the kohlrabi on top.
Baste some of the stock over the kohlrabi.
Cover the pan with a piece of greaseproof paper or foil and then with the lid.
Cook over gentle heat for 1 1/2 hours or until the kohlrabi is very tender, basting with the stock from time to time.
Remove the kohlrabi from the pan with a perforated spoon and place in a serving dish.
Drain the cooking liquor into a small pan and add 1 tsp meat glaze if available.
Boil the liquor rapidly until it is reduced to a thin glaze, and then pour it over the kohlrabi.
The mirepoix can be served as a separate vegetable dish, sprinkled with chopped parsley.
