To prepare, trim off any stems, trim the base, and lightly peel. For boiling, braising and roasting, cut into chunky wedges or batons. For eating raw, kohlrabi is best grated or cut into very thin slices or matchsticks.
Raw kohlrabi is fantastic in salads and slaws, a bit like a radish. You can boil it into soup, toss into stir-fries, or add it to stews 30-40 mins before the end of cooking. Or for an easy side, toss with oil and seasoning and roast at 200°C/Gas 6 for 30 mins.
Keep in the fridge, remove leaves to retain moisture.
May to June.
Country of origin
Grown in France.