VegBox Recipes

Kohlrabi

Kohlrabi Kohl rabi (or kohlrabi) 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.

Sometimes it's green, sometimes it's purple.

Yet this versatile vegetable is easy to cook and a useful addition to the veg box.

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.

Try to use kohlrabi that are small (under 8cm). Much bigger than this and they can be woody.
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.

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.

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. I will always remember picking what I thought was a side dish of boiled potato during a visit to Cologne, only to have my taste buds utterly confused by a plate of kohlrabi, which I had never even heard of, let alone eaten before!

Historically, it was often grown as cattle fodder, which seems a waste, given its nutritional content.

The UK kohl rabi season normally runs from July to November.

It's a good source of Vitamin C, as well as magnesium and phosphorous, which are useful in the absorption of calcium.

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.

Did you know...?
The name "kohl rabi" comes from German and literally means "cabbage turnip".

Greek Style Kohlrabi
In this recipe, kohlrabi is prepared "Greek-style", with fresh pears, dates and Feta cheese. It makes a great salad and works best with young kohlrabi, which are still smaller than 8cm and are less woody than the larger variety.
Ingredients

Serves 4 as a starter or snack

  • 2 small/medium Kohlrabi
  • 2 pears
  • 100 g of Feta cheese
  • 100g salad leaves
  • 50g dates
  • 1 tablespoon honey
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons olive oil

Method
  1. Peel the kohlrabi and chop into dice, about 1cm big.

  2. Put the kohlrabi on a baking tray and drizzle with the olive oil.

  3. Bake at 180 C for 20 minutes, or until softened.

  4. Slice the pears in half and cut away the cores. Cut the pears into slices.

  5. Put the salad on a large serving plate and arrange the pear slices and kohl rabi on top.

  6. Crumble the Feta on top of this.

  7. Make the dressing: Chop the dates and mix with the balsamic vinegar and honey.

  8. Drizzle over the salad.



Cupboard-To-Table

35 minutes, depending how long it takes to roast your kohlrabi.

Suggested Kohlrabi Recipes

Crunchy Thai Kohl Rabi Salad

This recipe has been most generously shared with us by the wonderful folks over at The Nearly Naked Veg Company. We hope you enjoy it, and that you take a minute to check out their website, which is another great source of tasty seasonal recipes and an online veg and fruit box shop to boot.

Funny Hurried Yummy Summer Honey Kohl Rabi Stir-Fry

A recent dilemma: 30 minutes before we have to leave the house. We're starving. We've only got odds and ends left in the fridge to use. Cue "Flight of the Bumble-Bee" and chopping for my life - it was stir fry time!

Greek Style Kohlrabi

In this recipe, kohlrabi is prepared "Greek-style", with fresh pears, dates and Feta cheese. It makes a great salad and works best with young kohlrabi, which are still smaller than 8cm and are less woody than the larger variety.

Kohl Rabi & Root Veg Curry

This recipe has been most generously shared with us by the wonderful folks over at The Nearly Naked Veg Company. We hope you enjoy it, and that you take a minute to check out their website, which is another great source of tasty seasonal recipes and an online veg and fruit box shop to boot.

Mushroom And Winter Veg Pie

This is a real winter warming treat. The flavour from the mushrooms makes the dish, so its important to get a variety of them, with strong flavours no button mushrooms here, thank you

Root Veg And Bean Stew

This ragout (stew) is great because, after the initial cooking, you just bung it in the oven and get on with something else.

Although the recipe suggests using parsnip and kohlrabi, you can use it to finish off almost any leftover vegetables at the end of the week.

It's great with jacket spuds or brown rice.

Root Vegetable 'Crumble' with Cheesy Topping

This is a delicious recipe for baby or Chantenay carrots and other roots veggies. The secret ingredient gives it a warming kick. Make the most of your turnips, swedes, parsnips and sweet potatoes. You can also use celeriac or kohlrabi.

Seasonal Veggie Casserole with Mushrooms, Nuts, Rice and Chickpeas

This recipe is SO delicious, AND its vegan. Double bubble!

Winter Coleslaw

This recipe was provided for us by our good friend Angela at Wild Star Food.in South Yorkshire, to accompany our Kohl rabi feature. Thanks, Angela!

Winter Stir Fry

Stir fries are a real fast food, yet they're healthy.

The trick is to prepare all the ingredients before you start cooking.

The sauce with this stir fry is delicious, but you may need to add a little water, if your peanut butter is really thick.

The vegetables below are just suggestions. You can vary this recipe to include most winter vegetables. Just chop them into pieces that will cook quickly.

Got one? Send us your recipe!

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