In today’s Farm Fare we have a look at Kohlrabi. Kohlrabi is a root vegetable, with European origins, that has become more popular in South Africa in recent years. Kohlrabi is a German word that means cabbage (kohl) turnip (rabi). It is a member of the cabbage family, but the enlarged round stem looks like a turnip and is used in a similar way to turnips. Like turnips they are often used in soups and stews but can also be used fresh in salads. Learn more about how to cook with this exciting new vegetable below.
Kohlrabi bulbs need to be peeled before cooking to remove the tough outer layer. If you buy the bulbs with leaves attached, you can eat them too. They go well in salads, or cooked like spinach.
Boiled: Kohlrabi is usually boiled with other vegetables to make a soup or stew. For soups and stews cut the kohlrabi into cubes.
Raw: Grated kohlrabi with a little olive oil, salt and pepper makes a great salad like coleslaw. You can also add it to your coleslaw with carrots for a more interesting version.
Fried: Make a healthier version of fries by replacing potatoes with kohlrabi.
Steamed: Place cubes of kohlrabi in a pot with a little bit of water and steam until tender. Serve as a side dish.
Roasted: This root vegetable can be enjoyed roasted or oven baked like potato chips or wedges. Cut thinly and place in an oven proof dish with a bit of oil for roasting.
To learn more about the various ways that root vegetables such as kohlrabi, beetroot and ginger are processed click here to read our weekly in-depth article on agro-processing. –Ursula Human, Farm fare