Pronounce it: cole-rah-bee

Looking something like a Sputnik in vegetable form, with a squat bulb and antennae-like shoots, kohlrabi is part of the cabbage family. The name translates as ‘turnip cabbage’ and the mild, sweet flavour is somewhere between a turnip and a waterchestnut, with a crisp, crunchy texture. It can be found in two colours, pale green and the less- common purple.

Availability

All year round, but best from mid July to mid November.

Choose the best

Larger bulbs can be tough, so select a medium-sized one that feels heavy for its dimensions. The leaves should be crisp-looking and intensely green. Avoid any bulbs that have soft spots or yellowing leaves.

How to prepare kohlrabi 

Snip off the leaf stems, trim off the base and top, then use a potato peeler or sharp knife to peel it as if it’s an apple. Then thinly slice, chunk or cut into wedges. If you’re using slices in a salad, blanch them first.

How to cook kohlrabi

• To roast, steam the bulb for 5 minutes, then roast for 45 minutes.
• Steam (up to 12 minutes).
• Stir fry (up to 6 minutes).
• The leaves can be cooked like cabbage.

How to store kohlrabi

Trim off the stems and keep in a perforated bag in the fridge – it will last up to two weeks.

Alternatives

Try turnip.