Riverford Wicked Leeks
Smashed kohlrabi, apple and cider recipe image

Print Smashed kohlrabi, apple and cider

Kohl rabi will never mash into a smooth purée, so embrace this fact by giving in to a bit of texture and unevenness. Call it rustic if you like. This is a gentle, sweet-sharp side dish full of fibre and vitamin C, and it goes well with pretty much anything.


  • 1 apple, peeled & chopped into small dice
  • 1 kohlrabi, peeled & chopped into small dice
  • 125ml cider
  • ½ tsp cider vinegar
  • 25g butter
  • Pinch allspice
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • Salt & pepper


  1. Put the apple, kohlrabi, cider, vinegar, butter and allspice in a pan, with just enough water to cover.
  2. Bring to the boil, then cover and simmer for about 25 minutes, until the liquid has evaporated and everything is tender (top up with a little more water if it dries out). Turn up the heat to reduce it if you need to.
  3. Add the honey and mustard and lightly smash with a fork or masher. Season to taste.
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