In the kitchen
If it arrives with any of its antenna-like leaves then trim them away so they don’t draw away moisture from the round cricket-ball-sized body. They are best stored in the fridge and will stay crisp and succulent for a week, or even two.
Prep & Cooking tips
The skin is rarely tender enough to eat in all but the youngest crops. Peel it away and trim the root end. The irregular skin can sometimes fox a standard peeler; if so switch to a paring knife. Cut into sturdy chunks if roasting, braising or steaming. If eating raw then thinly slice, peel or grate.
Their mild radish flavour is great for adding a fresh, clean element to salads and slaws. They stand up well to a quick pickling or a sharp, acidic dressing. They are a great vehicle for bold spicing when roasted; think mustard, fennel or chilli.
Video: How To Cook Kohlrabi
1. Raw in slaw
Peel and coarsely grate; or cut thinly and slice into skinny matchsticks. It will keep happy company in a traditional coleslaw with carrots, onion, cabbage and mayo. Fennel, beetroot and radishes would be welcome, too. It can work solo with chopped chillies, spring onions, coriander and plenty of lime juice for a simple Asian slaw. Dress it with yogurt, chopped raisins, black onion seeds and fresh coriander to sit alongside a fiery curry.
Peeled and chopped into 3cm chunks it will roast well in a hot oven in about 30 mins with plenty of oil, salt and pepper. It will cook in a matter of minutes if cut into matchsticks and added to a stir-fry. Thinly sliced and layered with starchy potatoes, it will make a tasty gratin or dauphinoise.
3. Quickly pickled
We often garnish salads in our restaurant with strips of raw crunchy kohlrabi that have been lightly pickled in cider vinegar, with a pinch of sugar and salt added, for about 20 mins. Use a swivel topped veg peeler to get nice thin strips. Drain and finish with a little chopped dill or parsley. Try tucking it into burgers, wraps or sandwiches in place of a more standard pickle.
Goes well with
Acidic flavours (Citrus, Vinegar)
Alliums (Garlic, Onions, Shallots)
Dairy (Butter, Cream, Yogurt, Parmesan)
Herbs (Chives, Chervil, Coriander, Dill, Parsley)
Sweet things (Dried fruits, Honey, Sugar)
Baked kohlrabi with almond and parsley crust
Serves: 3 Total time: 50 min
Kohlrabi, apple and toasted hazelnut slaw, with blue cheese dressing
Serves: 4 Total time: 10 min
Courgette, fennel and kohlrabi salad
Serves: 4 Total time: 15 min
Serves: 2 Total time: 15 min
Kohlrabi and summer carrot slaw with yoghurt and fresh herb dressing
Serves: 4 Total time: 10 min
Braised carrots and kohlrabi with honey
Serves: 8 Total time: 30 min
In the field
Meet the grower: Nigel Venni, Sacrewell Farm, Cambridgeshire
Sacrewell Farm is Riverford’s home in the East. We’ve been farming there since 2007; it was the first ‘sister’ farm to our original Devon HQ.
With its bright purple skin, this variety is particularly striking, with a crisp, juicy texture and a mild, refreshing flavour.