Kohlrabi

Kohlrabi has some of the pepperiness of radishes, and rivals their crunch, but is sweeter.
Yours may be pale green or purple skinned but either way, once peeled, you’ll find a toothsome amalgamation of broccoli stem and apple. We think it’s nicest either raw in slaws (maybe a Waldorf style salad), cubed and roasted (similarly to celeriac, it goes glassy and almost glacé) or in stir-fries, where it adds a lively crispness not unlike water chestnut. In Hindi it is known as “gaanth gobhi” which roughly means “knotted cabbage” and in Vietnamese as “su hào”, which got us salivating over the idea of a daikon-style pickle. 

Now for a confession and an apology; we often say one of the many benefits of our veg boxes is being able to pick and choose the contents, so you don’t end up with a load of something you’re not overjoyed about receiving. While this remains true, we regret often using kohlrabi as an example of a vegetable you might not be thrilled with. It definitely doesn’t deserve such disrespect, and if anything, the fact that its availability isn’t as widespread as say, carrots, makes it all the more special. 

Don’t waste the tops! They’ll work a charm anywhere kale is called for - just be sure to cut them off and refrigerate in an airtight bag, otherwise they can draw moisture away from your juicy rabi-bulb.