The White Hat Guide to Kohlrabi

Kohlrabi is a much neglected vegetable (except in the Punjab) and is one of our favourites for salads. It usually comes in green or purple and the leaves came be eaten. Throw them into a salad as a bitter green or into a soup or a casserole or a stock. However the flesh is really what you’re after. Peel off the outer skin and there you will find a white or cream ball smiling back at you. It can, of course, be cooked and used in the style of most root vegetables, but that seems a waste with a kohlrabi. It has a delicate taste when eaten raw and a flavour reminiscent of an apple.

Because it has a firm texture you can slice it very thinly. Try using the finest setting on your mandolin slicer or even the cheese tool you use for making shaved parmesan. Try substituting it in any salad where you would normally use apple. It won’t be as sweet but even thin slices will hold their shape and crunch for a long time without going brown. Why not let us know your favourite use for kohlrabi?