White Kohlrabi from Horsley Park this week which is a member of the cabbage family and has a sweet peppery flavour. Eat the whole plant, leaves and all. Use in soups or chop up for stirfry into slices or chop into cubes or wedges and roast in a moderate oven.
The kohlrabi becomes sweet so a good side dish for a main course. It contains more Vitamin C than melons and strawberries.
- 2 medium kohlrabi bulbs
- ½ tbs butter or margarine
- ½ tbs olive oil
- 1 clove garlic, minced
- 1 medium onion, chopped
- 1 tbs fresh lemon juice
- 2 tbs fresh parsley, chopped
- Salt and freshly ground black pepper to taste
- Peel tough outer skin from kohlrabi, then coarsely grate bulbs.
- In frypan, heat butter and oi then add garlic, onion and kohlrabi. Cook for 7 minutes and when kohlrabi is tender-crisp take off heat. Then add lemon juice, parsley, salt and pepper. Pop back onto stove and stir in sour cream. Serve hot.