Kohlrabi, which is also known as German turnip, isn’t a turnip at all. Rather, this funny-looking brassica is a cousin of cabbage, broccoli, cauliflower, sprouts and kale. Generally pale green in colour and sometimes purple, its mild, sweet flavour is somewhere between a turnip and a radish, with a crisp, crunchy texture. The young stem can be eaten raw in salads and slaws, while the leaves are cooked like cabbage and the bulb is delicious roasted whole.
For potato and kohlrabi soup, sauté onion, leeks and celery in butter, add ground asafoetida and medium curry powder to your taste, add chopped potatoes, kohlrabi and veg stock, season and simmer until tender, whiz with a stick blender and finish with lemon juice, double cream and chives
For a sublime slaw, slice kohlrabi bulb thinly, mix with finely sliced fennel and white cabbage, sprinkle over capers and dress with lemon vinaigrette
For a summer brunch, add finely diced kohrabi and apple to sizzling butter, season with salt and sauté until softened. Top with bacon and egg and serve with sourdough bread.
