In the spotlight - Kohlrabi

Now here is a vegetable that probably doesn't make it to many dinner plates. Not the prettiest vegetable in the patch, kohlrabi is knobbly with various leafy stalks sprouting off its upper surface. It's most commonly green, but you may see striking purple kohlrabi too. Although it might look similar to a root vegetable, it is actually related to the cabbage. Don't let its alien like appearance put you off trying it, as you will be pleasantly surprised when you tuck in; it has a mild flavour and a texture similar to a radish. Kohlrabi is popular in mainland Europe, China and India, but it's time that its profile in the UK was raised.

If you were wondering what kohlrabi has to offer nutritionally, like other cruciferous vegetables it is a good source of fibre, with a 100g serving providing 3.6g. As far as vitamins go, a similar sized portion will meet your daily requirements for Vitamin C. It contains small amounts of various other vitamins and minerals, but providing less than 10% of your daily requirement, does not make a significant contribution by itself. Interestingly unlike other vegetables in the same family it is very low in Vitamin K, so anyone taking Warfarin can happily eat it.

If you are new to kohlrabi and wondering what to do with it, here are a few ideas:

• For a simple side dish, simmer cubes of kohlrabi till tender. Once drained drizzle with a little olive oil and lemon juice, then sprinkle with chopped parsley. This makes a good partner for a fish or chicken dish.
• Grate kohlrabi and serve as part of a salad or mix with grated carrot and onion to make  coleslaw.
• Thinly sliced kohlrabi makes a good addition to a stir-fry.
• Kohlrabi can also be stuffed. Remove the base and hollow it out before boiling for around 10 minutes. Stuff with mixed beans, a vegetable chilli or another mince dish, then cook at high temperature for about 30 minutes in the oven.
• Don't forget the leaves! These can be used as an alternative to spinach in dishes such as curries or why not lightly fry them with a dash of chilli and ginger to accompany a main meal?

Attribution - photo by thebittenword.com via Wikimedia Commons