Your Favorite Seasonal Recipes

Here are two ways to cook Kohlrabi, but the possibilities are endless! It make an excellent coleslaw, mixed with grated apple and dressing, or steamed, peeled and eaten raw or made into a curry! Let your imagination go with this exotic looking veggie!

ROASTED KOHLRABI

Serves 4 as a side dish

2 2.5kg fresh kohlrabi, ends trimmed, thick green skin sliced off with a knife, diced
1 tablespoon olive oil
1 tablespoon garlic or more if you like a strong garlic flavour
Salt
A nice balsamic or white wine vinegar

Set oven to 220 C.
Toss the diced kohlrabi with olive oil, garlic and salt in a bowl.
Put into an oven dish with enough room so they are all flat and roast for 30 - 35 minutes, stirring every five minutes after about 20 minutes.
Sprinkle with a good vinegar.

CELERIAC AND KOHLRABI ROSTI

Serves 4-6 as a side dish, 2-3 as a light lunch with salad

1 small celeriac (about 325-350 g)
1/2 kohlrabi (about 100 g)
50 g chickpea flour
A handful of parsley, stems and leaves
1 egg
2 tbsp cold water
1 tsp sea salt
1 tsp cracked black peppercorns
Good quality olive oil, for frying

Scrub and peel the celeriac and peel the kohlrabi. Shred coarsely by hand or using the grating attachment of your food processor.
If using the food processor, replace the shredding blade with the chopping blade.
Add the chickpea flour, thinly sliced parsley leaves and stems, beaten egg, water, and seasonings. Process, in brief bursts, until the contents are fairly evenly mixed. By hand, simply mix well.
Heat a good tablespoon of oil in a non-stick frying pan over medium-high heat. Drop tablespoons of this mixture into the hot oil and cook for 2-3 mins on each side, until browned and cooked through. Set aside in a warm oven until all the rösti are cooked (you may need to cook them in two batches).
Serve alongside meat or with a tomato-chili sauce as a snack or light lunch.