Kohl Rabi Recipes

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Kohlrabi and Courgette Gratin

Kohlrabi and Carrot Salad, serves 4

Kohlrabi and Courgette Gratin

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This week’s unusual looking vegetable is a Kohlrabi-. not a screaming mandrake from Harry Potter as one of the children have suggested.

Rich in vitamin C this vegetable is derived from Germany Kohl meaning cabbage and rabi meaning turnip quite accurately describes the taste. It’s quite a versatile vegetable, it can be sliced into salads or mashed with potato, and here is one cooking suggestion – thanks Sue.

1 unpeeled Kohlrabi

8 oz courgettes trimmed

1 oz butter

1 can plum chopped tomatoes

2 tbsp finely chopped parsley

2 garlic cloves crushed

1/8 tsp cayenne pepper

½ tsp salt 1oz wholemeal breadcrumbs

Salt and pepper to season

Cut the kohlrabi and courgette into long thin slices. Steam kohlrabi for 15 minutes. Add the courgette but you must keep the two separate. Cook for a further 10 minutes or until both are tender.

Melt the butter over a low heat in a large pan, adding the tomatoes, parsley, garlic, cayenne pepper salt and black pepper. Simmer for a further 10 minutes, until the tomatoes have reduced to a fairly thick, dry paste. Preheat the oven to 180C 350f . Grease a round or oval gratin dish.

Drain the courgettes and kohlrabi slices and pat dry with a paper towel. Arrange alternate layers of kohlrabi and courgette. Spoon the tomato puree over the top and then sprinkle on the breadcrumbs. Put in oven and bake for20/30 minutes until the topping is lightly browned.

Today we thought we would have a change from some of our usual winter vegetables and have included some locally grown organic mushrooms and lettuce in the boxes. The following recipe for quiche is delicious served with a green salad and jacket potatoes.

Kohlrabi and Carrot Salad, serves 4

2 large carrots, scrubbed
1 small kohlrabi, peeled
2 tbsp sunflower oil
4 tsp cumin seeds
4 tsp lemon juice

Finely shred the carrots and kohlrabi into long, thin, crunchy strips. Place in a bowl with a large pinch of salt and mix together well. Heat the sunflower oil, add the cumin seeds and, as soon as they start to sizzle, add them to the veg along with the lemon juice; mix well.

A Rick Stein recipe from bbc.co.uk

Kohl rabi vegetable pie

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1 tbsp oil
1 onion, chopped
1 clove garlic, chopped
1 red chilli finely chopped
1 large parsnip, diced
1 medium kohlrabi, diced
2 leeks, sliced
400g can chopped tomatoes
12 oz potatoes, diced
6 oz carrots, diced
2 tbsp milk
1 tsp English mustard
2 oz cheddar, grated
400g can butter beans, drained
2 oz light cream cheese
2 tbsp chopped parsley

Heat the oil and gently cook the onion, garlic, chilli, parsnip, kohlrabi and leeks for 5 mins; add the tomatoes, cover and simmer gently for 15 mins or until the veg are tender.
Meanwhile, boil the potatoes and carrots for 10 mins or until tender; drain then mash with the milk, mustard, 3/4 of the cheddar cheese, and a little seasoning.
Stir the butter beans, cream cheese and parsley into the tomato mixture and gently heat through without letting it boil; season; transfer to a warmed heatproof dish; spoon mashed potatoes on top; sprinkle over the remaining cheese; place under hot grill until topping is golden.