Kohlrabi is a hybrid vegetable related to the cabbage but resembling a turnip. It has a nutty flavour and there is both a green and purple variety. The leaves of a young kohlrabi are edible.

Allow one to two kohlrabi per person. Cut off the tops and wash the vegetables. Steam them whole and unpeeled or boil them in salted water – this takes from 25 to 30 minutes. Drain, peel and slice the vegetables. Toss them in melted butter. season and serve.

If the tops are tender, chop them, cook them quickly in butter and mix with the kohlrabi before serving. Steamed sliced kohlrabi makes an excellent salad dressed with a VINAIGRETTE dressing or MAYONNAISE.

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