Kohlrabi – with chilli and garlic
Kohlrabi is an uncommon vegetable that I have wanted to introduce for a while. It has got great flavour, which not many people realise! You can do many things with fresh kohlrabi, and with their mild sweet flavour. They are refreshingly crunchy when used in salads or pickles, and they work extremely well with strong flavours and spices.
The word Kohlrabi means “cabbage turnip” in German and that is literally what they are! They look like turnips but belong to the cabbage (brassica) family, which are famous for their healthy antioxidant properties.
I found these fresh Kohlrabi bulbs the other day with their leaves attached – they looked so interesting that I couldn’t resist picking them up. It is a vegetable available from early spring in europe and it is so unfortunate that not many supermarkets sell them!
Peeled fresh Kohlrabi bulbs are crunchy with a delicate sweet flavour similar to broccoli stems.
They are delicious and crunchy when served in salads, but I have decided to sauté them in olive oil with garlic and chili to serve as a side dish with roast chicken. I have used tender stems and leaves as well in the dishes, and they make a very nice addition to the sweet kohlrabi pieces.
Kohlrabi -sautéed with chilli and garlic.
- Kohlrabi- 1
- Olive oil- 1 tablespoon
- Garlic- 1 clove
- Dry red chili-1
- Peel and cut kohlrabi into pieces then cut the tender stem and leaves and keep aside separate.
- Heat olive oil in a pan and sauté sliced garlic and dry chili until garlic starts to brown.
- Add the kohlrabi pieces, salt and cover and cook in low fire for ten minutes until they starts to get tender.
- Add the tender stem and leaves and cook together for a few minutes.