White Kohlrabi

White Kohlrabi

white Kohlrabi

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.

 

White Kohlrabi
 
Easy to do and eat it all. Stems and leaves.
Author:
Recipe type: Stir Fry
Serves: 2 -3
Ingredients
  • 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
Instructions
  1. Peel tough outer skin from kohlrabi, then coarsely grate bulbs.
  2. 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.


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