Kohlrabi

Kohlrabi Enlarge

Kohlrabi is a vegetable especially abundant in spring. It is the tuberous, thickened stem of a cabbage plant and therefore family of the cabbage. In contrast to swede, kohlrabi grows above ground. The taste is reminiscent of cauliflower, but just a bit spicier. Kohlrabi can be eaten raw or cooked and is available in green and purple. Both colours have the same taste and are a yellowish shade of white on the inside. Baby kohlrabi is soft and can be used whole.

Basic techniques: blanching, steaming, glazing, confiting, stir-frying, stuffing, slicing, smoking, marinating. 

Taste combinations: soya sauce, butter, kaffir lime, cheese, garlic, sesame seeds, dill, curry, lime, tuna, coriander, red chilli pepper, pistachio, pomegranate, tarragon, basil, horseradish, green apple, cod, cucumber.

Kohlrabi crudités

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Kohlrabi crudités

Basted kohlrabi

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Basted kohlrabi

Glazed kohlrabi

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Glazed kohlrabi

Braised kohlrabi leaves

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Braised kohlrabi leaves

Stuffed kohlrabi

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Stuffed kohlrabi

Salted kohlrabi ribbons

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Salted kohlrabi ribbons

Pickled kohlrabi

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Pickled kohlrabi

Kohlrabi salad

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Kohlrabi salad

Kohlrabi leaf tempura

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Kohlrabi leaf tempura

Pickled swede

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Pickled swede