Kohl Rabi

Kohl Rabi looks a bit like a turnip but is actually a member of the cabbage family. It’s not a root vegetable: the bulbous part is actually part of the stem. The outer leaves should be stripped off, sliced and used like cabbage. The smaller, golf-ball sized kohl rabi do not need to be peeled, just scrubbed. However, the bigger, swede-sized vegetables will benefit from peeling. The flesh is crisp, pale and very tasty. It can be boiled, sautéed, steamed or grated raw into salads as well as cubed in casseroles, sliced thinly into gratins and julienned into stir-frys. It will take approximately the same time to cook as similar sized potatoes (5mins – 15 mins, depending how finely they’ve been chopped or sliced).

Kohl rabi is low in calories (approx 25 calories per 100g), high in fibre and a good source of vitamins.