I am very fond of juicy Kohlrabi. It is actually part of the brassica family, being descended from the wild cabbage, so the leaves are edible as well as the fat stem1. A young kohlrabi is quite delicious and can be eaten raw. However it is hopeless if they are old and woody. Some describe it as tasting a bit like broccoli stem but with a hint of mustard. Usually I slice it thinly and lightly fry it in a bit of olive oil. However I came across this lovely recipe on Rosa Jackson‘s website and think it is delicious – and it also uses the lovely celeriac. Quite yum.
- 1 small celeriac (325-3250gm)
- ½ Kohlrabi (100gm approx – I’d bung in more)
- 50gm chick pea flour
- handful of parsley, stems and leaves, thinly sliced.
- 1 egg
- 2 tablespoons cold water
- 1 tsp celtic sea salt
- 1 tsp black pepper smashed in pestle and mortar if feeling like a bit of bashing – or just ground if feeling lazy.
- Olive oil for frying.
Serves 4-6 as a side dish.
- Peel celeriac and kohlrabi.
- Chop into bits and bung into food processor – or hand grate if feeling particularly authentic.
- Add flour, parsley, beaten egg, water, salt and pepper.
- Process or mix well.
- Heat oil in frying pan over medium heat.
- Drop tablespoons of the mixture into the hot oil and cook for 2-3 mins each side until cooked through. Will probably need to cook in batches, so have somewhere warm to keep cooked röstis in.
- Serve with meat. It is also suggested they could be served with tomato-chilli sauce.
- This also means that Kohlrabi can be eaten on a low carbohydrate diet [↩]