Kohlrabi bunch
One of the most curious looking vegetables in the shop and one of the most pleasant surprises once you take it home. Kohlrabi looks unusual — a swollen pale green or purple bulb with leaves shooting outward — but the eating quality is genuinely delightful. Crisp, juicy and mildly sweet with a fresh brassica flavour somewhere between a broccoli stem and a water chestnut. Worth trying without hesitation.
At its best from April through August when cool growing conditions produce firm dense bulbs with clean flavour and good crispness. Available year-round but the cool season kohlrabi is noticeably the better product.
Peel and slice thinly into a slaw with apple, fennel and a light vinaigrette where the crispness and sweetness shine, cut into batons and serve alongside dips as a fresh alternative to carrot and celery, roast in chunks with olive oil and salt until golden and caramelised, or slice raw over a salad where the texture adds genuine interest. It works raw and cooked with equal ease.
Do not discard the leaves. Wilt them in olive oil with garlic and a little chilli as you would any brassica green — they are perfectly good eating and nothing goes to waste.
Look for firm smooth bulbs with no soft spots or cracking. Smaller bulbs are sweeter and more tender than larger ones. Fresh green leaves still attached are a good freshness signal.
Original: $3.21
-65%$3.21
$1.12Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
One of the most curious looking vegetables in the shop and one of the most pleasant surprises once you take it home. Kohlrabi looks unusual — a swollen pale green or purple bulb with leaves shooting outward — but the eating quality is genuinely delightful. Crisp, juicy and mildly sweet with a fresh brassica flavour somewhere between a broccoli stem and a water chestnut. Worth trying without hesitation.
At its best from April through August when cool growing conditions produce firm dense bulbs with clean flavour and good crispness. Available year-round but the cool season kohlrabi is noticeably the better product.
Peel and slice thinly into a slaw with apple, fennel and a light vinaigrette where the crispness and sweetness shine, cut into batons and serve alongside dips as a fresh alternative to carrot and celery, roast in chunks with olive oil and salt until golden and caramelised, or slice raw over a salad where the texture adds genuine interest. It works raw and cooked with equal ease.
Do not discard the leaves. Wilt them in olive oil with garlic and a little chilli as you would any brassica green — they are perfectly good eating and nothing goes to waste.
Look for firm smooth bulbs with no soft spots or cracking. Smaller bulbs are sweeter and more tender than larger ones. Fresh green leaves still attached are a good freshness signal.
