Looking something like a Sputnik in vegetable form, with a squat bulb and antennae-like shoots, kohlrabi is part of the cabbage family. The name translates from German as ‘turnip cabbage’ and the mild, sweet flavour is somewhere between a turnip and a water chestnut, with a crisp, crunchy texture.
Snip off the leaf stems, trim off the base and top, then use a potato peeler or sharp knife to peel it as if it’s an apple. Then thinly slice, chunk or cut into wedges.
To roast, steam the bulb for 5 mins, then roast for 45 mins.
Steam (up to 12 mins).
Stir fry (up to 6 mins).
The leaves can be cooked like cabbage.
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