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What on earth to do with kohl rabi

Ah kohl rabi, not your common or garden supermarket veg, (anyone know why? Answers on a postcard) it’s a member of the brassica family, so is related to cabbage, yet the creamy greeny flesh inside is akin to a savoury apple. Peel and munch.

Ah kohl rabi, not your common or garden supermarket veg, (anyone know why? Answers on a postcard) it’s a member of the brassica family, so is related to cabbage, yet the creamy greeny flesh inside is akin to a savoury apple. Peel and munch.
Ah kohl rabi, not your common or garden supermarket veg, (anyone know why? Answers on a postcard) it’s a member of the brassica family, so is related to cabbage, yet the creamy greeny flesh inside is akin to a savoury apple. Peel and munch.
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As nature intended

When Mr Oliver branded himself as ‘the Naked Chef’ he was referring to food (not naturism, thankfully). We share his philosophy and with kohl rabi, eat it naked. Peel, slice, crunch. You’ll be surprised just how delicious this odd-looking veg tastes.

Match point 

If you dig kohl rabi’s raw crunch, slice it into little matchsticks and make a Waldorf salad with a twist. Pair with apple matchsticks and/or finely sliced celery. Toss in toasted walnuts and raisins (if you like). Dress with mayo or crème fraîche, a squeeze of lemon and a drizzle of olive oil. Finish with a handful of chopped herbs (like mint, parsley, tarragon).

Kohl spudi

Not sure about kohl rabi? Gratin it. Peel and thinly slice along with some spuds, chopped rosemary, cream and garlic. Layer and bake slowly till tender inside and crisp and golden on top.

Streaker

Stil not quite convinced by the alien veginvader in your box? This’ll do the trick (unless you’re a veggie… try our online recipe archive instead). Snip smoked streaky bacon into bits. Sizzle in a little oil. Peel and thinly slice a kohl rabi and one onion. Add them to the pan. Cook till it’s all tender and the bacon is golden. Splash in a bit of stock or cream to soften the mix and bind the flavours. Scatter sage or parsley over the top. Where’s that fork…

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