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.