December Veggie-in-the-Spotlight: Kohl Rabi

Kohl rabi (or kohlrabi) is one of those vegetables that makes a regular appearance in veg boxes, but sits, unused, in the corner of the fridge until it slowly goes off.

Sometimes it arrives complete with its alien tentacles, sometimes it's trimmed. If you've never sen one with its tentacles in tact, check out the picture, which was sent to us by Evette who lives in North Florida and has been growing her own since 2008.

Sometimes it's green, sometimes it's purple.

Yet this versatile vegetable is easy to cook and a useful addition to many dishes.

This month, we got in touch with our old friend Angela at Wild Star Food to give us a couple of kohl rabi top tips and a recipe.

It turns out that, like parsnips, kohl rabi can often taste even more delicious after the first frost. And if your kohl rabi is organic, there's really no need to peel it unless the skin is particularly tough / woody. This tends to be true of the larger specimens, which may be less tender but equally delicious. Finally, Angela reminded us that kohl rabi is really at its best when "al dente" so don't over-cook it.

More about Wild Star Food

Wild Star are an established South Yorkshire-based home delivery service that supplies a complete range of organic boxes and bags to meet your households needs, containing a great mixture of fruit and/or veg. If you like to buy and eat really great food, then they endeavour to bring the finest produce direct to your door with Free Delivery! Wild Star deliver weekly to Sheffield postcodes, and also to the Worksop and Doncaster areas. Check out their website or give them a call on 01709 322674.

Buy?

Choose your kohl rabi while the skin is still firm and free from wrinkles.

It keeps for ages, so you shouldn't have to worry about it going off, as long as you use it within a week or two.

Store?

Store in a cool, dark place, with plenty of circulating air.

If kohl rabi goes off, it does so because of mould. Keeping it in a damp fridge can speed this up.

It should keep for 1-2 weeks at home.

Cook?

Cut off the "antenna" and peel the kohl rabi if you prefer.

Chop it into chunks or sticks and boil for up to 10 minutes, until it's just soft.

Or add it to stews, soups or casseroles, where it does a brilliant job of bulking things up, whilst absorbing the flavours.

Or roast it as a side dish with a difference.

Or use it raw in salads or coleslaw.

More Kohlrabi Information

Kohl rabi might look like an alien life form, but it is thought to have been deliberately developed in Northern Europe during the 16th Century.

It is a popular vegetable in Germany, but less commonly eaten in the UK.

Kohl rabi tastes a bit like a broccoli stem and is rich in vitamin C, vitamin B1, B3 and B6 as well as folate, and as well as magnesium and phosphorous, which are useful in the absorption of calcium.

Historically, it was often grown as cattle fodder, which seems a waste, given its nutritional content.

The UK kohl rabi season normally runs from July to November with availability in some areas through December and January.

Did you know...?

The name "kohl rabi" comes from German and literally means "cabbage turnip".

Kohl rabi Recipes

Funny Hurried Yummy Summer Honey Kohl Rabi Stir-Fry
Greek-style Kohlrabi Salad
Root Veg and Bean Ragout Stew
Wild Star Winter Coleslaw