Kohlrabi

Kohlrabi sauteed, in a salad and roasted

Kohlrabi Salad

1 kohlrabi bulb
2 red apples
juice of 1/2 a lemon
3 tablespoons sesame oil
flaky salt
1/4 teaspoon brown mustard seeds

Grate the apples, leaving the skin on. Place in a bowl and sprinkle with the lemon juice.

Peel the kohlrabi and grate coarsely. Combine with the apple and sprinkle over the sesame oil and season with salt. Mix well to distribute the dressing. Place in a serving bowl and sprinkle over the mustard seeds. Garnish with a few shreds of lemon.

Sauteed Kohlrabi

2-3 cloves of garlic
2 tablespoons oil
1 kohlrabi bulb, peeled
salt and freshly ground pepper

Grate the kohlrabi and squeeze out any excess moisture.

Peel and slice the garlic cloves very thinly. Heat the oil in a frying pan and quickly fry the slices of garlic very briefly – just until they start to turn golden. Remove immediately from the oil and drain on a paper towel.

Throw the kohlrabi into the hot oil and turn over several times until it is hot. This will take only a minute or two. Season well with salt and pepper and remove to a serving dish. Sprinkle the toasted garlic slices over the top.

Roasted Kohlrabi

Peel the kohlrabi and chop into chunks about three centimetres in diameter. Place in a bowl and sprinkle with oil, salt and pepper. Tip into a hot roasting pan and roast until tender. This will take about 15 minutes.