So the seed packet explains how to grow these odd looking things but what on earth do you do with them next?
When you pick them don’t throw the leaves away: they're delicious and can be eaten raw in salad, if they're young and tender, or sautéed or steamed like you would cabbage just for a shorter amount of time. We have had them in stir fry and used them as a green veg with dinner.
Before you do anything with the round bulb bit you will need to peel them with a veg peeler.
You can eat them raw: when raw, kohl rabi is slightly crunchy and mildly spicy so toss them in a salad, make a slaw out of grated kohl rabi, or eat them on their own with a drizzle vinaigrette and a sprinkling of sea salt.
Make soup: great cubed and chucked in a basic chunky vegetable soup. It is particularly good in a creamy, pureed soup with some mild spices that lets the kohlrabi flavour shine through. The flavour of Kohl Rabi blends really nicely with other creamy soups such as potato or mushroom.
Make fritters: roughly grate and mix with an egg and a few tablespoons of flour or breadcrumbs. Heat oil or butter in a frying pan, drop on small mounds, and flatten slightly with the back of your spatula. Turn after a few minutes, and serve when both sides are crispy – a great alternative to hash browns
Get roasting: for a sweeter, more mellow flavour roast your Kohl Rabi – the outsides will caramelise. You can slice, chunk or cut into wedges, steam for 5 minutes then scatter with some herbs and roast away for about 45 mins
Get up some steam: slice or chunk and pop into a steamer for about 12 minutes and then away you go – omelette, frittata, stir fry, mixed veg, pasta… Serve simply with a garlic and lemon dressing or go to town with capers , red onion, leek and parmesan
Have fun: and try out some new combinations of your own as you get to know this weird & lovely veg.