Kohlrabi

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.
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Become a member‘Forgotten’ kohlrabi
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Become a memberKohlrabi crudités
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Become a memberBasted kohlrabi
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Become a memberFermented rolled kohlrabi
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Become a memberGlazed kohlrabi
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Become a memberBraised kohlrabi leaves
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Become a memberStuffed kohlrabi
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Become a memberSalted kohlrabi ribbons
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Become a memberPickled kohlrabi
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Become a memberKohlrabi salad
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Become a memberKohlrabi soup with coconut
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Become a memberSlow-cooked kohlrabi ‘ceviche’
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Become a memberKohlrabi leaf tempura
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