Kohlrabi

Basic Cooking Instructions
Cut off roots and leaves. Peel if necessary, and slice or dice. Boil for 20 minutes, or braise in well-flavoured stock. Serve with butter, or mash with butter, yoghurt or soured cream.

Freezing Instructions
Top, tail, peel and dice. Blanch for 2 minutes. Pack in bags and freeze. Once thawed, cook in salted water for 10-15 minutes.

Recipes
Kohlrabi au gratin
1 kg kohlrabi, peeled and sliced thinly ......................4 tablespoons parsley, chopped
2 cloves garlic, crushed ................................................zest of a lemon
50g butter .....................................................................300ml milk
125g mature cheddar cheese, grated ........................1 medium egg
Layer the kohlrabi slices in an ovenproof dish with parsley, lemon zest, garlic, cheese, dots of butter and seasoning. Finish with a layer of cheese. Scald the milk and whisk in the egg. Pour over the top and bake at 190C/Gas 5 for about 1hour until tender and golden. Serves 4.

Roast Kohlrabi
500g kohlrabi, peeled and cut into wedges zest of an orange
3 tablespoons oil seasoning
Steam the kohlrabi wedges for 8 minutes. Pour the oil into a roasting tin and heat until smoking. Tip the kohlrabi into the tin, sprinkle with orange zest and season. Roast at 190C/Gas 5 for 45 minutes until golden and tender. Serves 4.
Optional orange glaze- simmer the juice of 2 oranges and 2 tablespoons of sugar until syrupy. Pour over the roasted kohlrabi wedges and serve.

Warm Kohlrabi Salad
500g kohlrabi, peeled and sliced thinly ...............6 rashers smoked streaky bacon
50g pinenuts ...........................................................half a small green cabbage
vinaigrette dressing to taste
Steam the kohlrabi for 10-15 minutes until tender but still crunchy. Grill the bacon until crisp and cut into small pieces. Dry fry the pinenuts until golden. Fry the cabbage in a little oil until wilted. Combine with vinaigrette dressing, toss and serve warm. Serves 4.