Organic Purple kohlrabi
Sweet, crunchy kohlrabi is one of the weirder-looking vegetables we grow – and this purple variety is particularly striking.
Kohlrabi tend to be thought of as a root vegetable, but in botanical terms they are the engorged stem base of a cabbage. Always one of the weirder-looking vegetables in our fields – and this purple variety is particularly striking. In the kitchen, they are somewhere between a large radish, a summer turnip and a broccoli stem, with a crisp, juicy texture and a mild, refreshing flavour.
Country of originGrown in
Blimey! Have aliens landed in my veg box?' is a common reaction when kohlrabi is included among the weekly offerings
How to prepare
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.