Purple Vienna Kohlrabi is a wonderful vegetable which has an exceptional crunch! Add a dash of good olive oil and flavoursome vinegar. Sprinkle fresh thyme and cut a bunch of chives. Crrrr Crrrr, cracked pepper, salt. All done!
You need to peel this beautiful purple vegetable. Its shiny skin is easy to peel. Jut cut the weird flaps it grows on the sides.
Then you can use a mandoline (mine is this one) or just a sharp knife. I think it tastes better when it is cut fine, not carpaccio fine, but maybe 3mm (0.12in) thick.
Kohlrabi means cabbage-turnip in German. And it lives up to its name :) It has a unique taste like no other vegetable but you get a real hint of cabbage (a bit like the red one) and a touch of turnip. Its crunch is unique, very crisp and juicy.
Wikipedia says Kohlrabi is a very commonly eaten vegetable in German speaking countries and is also a staple of Kashmir. You can eat its root like in this recipe but also its stems, which need to be well peeled as it has 2 thick layers which are too rough to eat even when cooked, and its leaves can be used as you would collard greens or kale.
It can be cooked in a delicious French gratin (Kohlrabi bake) which I will publish very soon.
Well, you got it, I love Kohlrabi and hope you will be able to find one soon in a market. I buy mine at Eveleigh Farmers Market near Redfern (Sydney) which takes place every Saturday from 8am.
- 1 or 2 Purple Vienna Kohlrabis
- 2 tbsp olive oil
- 1 tbsp vinegar (I like to use red wine vinegar)
- 1 twig of fresh thyme
- 1 mini bunch of chives chopped
- Salt and Pepper
- Peel the Purple Vienna Kohlrabis.
- Slice them finely (3mm or 0.12in).
- Place in a dish and sprinkle oil, vinegar, herbs, salt and pepper.