A member of the cabbage family which has the texture and taste of cabbage and turnips though milder and sweeter. Kohlrabi bulbs can have tender succulent flesh which is creamy white and can be white, purple or light green in colour with leafy stalks which sprout blue/green leaves,
Tender succulent flesh which is creamy/white. Select smooth bulbs and avoid soft or wrinkled produce. To cook trim base and stalks. Cook whole, steaming or boiling, grate finely and use in a remoulade or peel, dice and use in soups or casseroles.
Cut off the base and trim the stalks. Wash thoroughly, cook whole with skin left on. It can be steamed, boiled or microwaved. It can also be peeled and sliced or diced and used in soups or casseroles.
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