Kohlrabi Heads: A Versatile and Flavourful Vegetable!

Kohlrabi, a relatively lesser-known vegetable, belongs to the brassica family, which also includes cabbage, broccoli and Brussels sprouts. Despite its unusual appearance with a fibrous green exterior, kohlrabi hides a crisp, creamy white flesh that is surprisingly versatile and delicious. The flavour of kohlrabi is reminiscent of broccoli stems, with a mild, mustardy sweetness that makes it a unique and exciting addition to a variety of dishes.

Kohlrabi Cooking Suggestions

Whether eaten raw in a slaw, cooked in soups, steamed or roasted with other vegetables or turned into kohlrabi fritters, this versatile vegetable offers endless possibilities for culinary creativity. Additionally, the leaves of baby kohlrabi can be wilted and eaten as an alternative to kale or mustard greens, adding another layer of versatility to this underrated vegetable.

Kohlrabi Pairing Suggestions

Commonly used in Indian cooking, kohlrabi pairs exceptionally well with spices but is flavorful enough to take centre stage in any dish:

• Grilled Chicken or Fish: Grilled chicken or fish makes an excellent main course to pair with steamed or roasted kohlrabi. The mild flavours of the grilled meat or fish complement the nutty and subtly sweet flavour of the kohlrabi.
• Fresh Herb Salad: A simple salad made with fresh herbs, such as parsley, basil and mint, can provide a refreshing contrast to the rich and earthy flavours of the kohlrabi. Toss the salad with a light vinaigrette to enhance the overall taste experience.
• Crusty Bread: A slice of crusty bread or a warm baguette is the perfect accompaniment to kohlrabi fritters or any kohlrabi-based dish. The bread's crunchy exterior and soft interior are ideal for soaking up the flavorful juices from the kohlrabi.
• Spiced Yogurt Dip: A spiced yoghurt dip made with Greek yoghurt, lemon juice, minced garlic and chopped fresh herbs can add a creamy and tangy element to any kohlrabi dish. The spices in the yoghurt dip, such as cumin, coriander and chilli powder, can complement the mustardy sweetness of the kohlrabi.