Kohlrabi

Kohlrabi

By
From
Encyclopedia of Food and Cookery
Serves
4

A member of the cabbage family which is a native of northern Europe. The name comes from the German and means ‘cabbage turnip’.

This vegetable is the globular swelling of the stem of the plant which grows above the ground; it is not, as is commonly thought, a root vegetable. Prepare in the same manner as turnip; its flavour is rather like that of a turnip, but more delicate. It may be boiled and puréed; cooked in slices and finished off au gratin, or boiled and finished off by sautéing in butter. It is also excellent raw, finely shredded or cut in julienne (matchstick) strips in a salad.

To cook: Cut off tops of 4 kohlrabis and pare roots. Slice and drop into boiling salted water, then cook, uncovered, until tender. Drain well and peel. Purée with 15 g butter, or toss slices in butter and finish off with a dusting of freshly grated nutmeg.

Ingredients

Quantity Ingredient
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