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
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
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.