Phil Dudman had plenty of kohlrabi in his spring garden so I couldn’t go past coming up with a recipe for the Saturday morning Good Gardening show on ABC Northcoast radio.
If you do have kohlrabi in your garden try to pick it while its young, its easier to cut and doesn’t taste as woody. Its found in a lot of Indian cooking, its mild flavour can handle a variety of spices, plus the bonus with this root vegetable is the leaves are edible.
Try cooking until softened and pureed into a soup, great for fritters or sliced thinly and crisped up in a hot oven, roasted, steamed or what I love the most eaten raw. Enjoy!
Kohlrabi and fennel salad with ranch dressing
This is delicious served with smoked or cured (gravlax) salmon
Serves 4
1 kohlrabi, peeled and finely sliced
1 large fennel, trimmed and finely sliced, reserve some fennel fronds
a few kohlrabi leaves, washed , stalks removed and shredded
Ranch Dressing
1/2 cup buttermilk
3 tablespoons sour cream
2 tablespoons whole egg mayonnaise
1 tablespoon finely sliced chives
small handful parsely leaves, finely chopped
1 garlic clove, crushed
1 teaspoon Dijon mustard
a few drops tabasco
To make the kohlrabi salad, combine all the ingredients in a large bowl.
To make the dressing, place all the dressing ingredients into a medium sized screw-top jar and season with salt and pepper. Shake well to combine and pour over the kohlrabi salad just before serving.
