A wonderful tongue-rolling name for the cultivar group of kohlrabi, the German turnip (Brassica oleracea Gongylodes group).
At our local farmer’s market at the weekend, I recognised a pile of these vegetables that I had seen in pictures but never tried, and couldn’t resist bringing one home to rectify that. When looking through the seed magazines last year and deciding what to grow, kohlrabi had crossed my mind as something new to try, though never quite made it onto the order form.
The stall holder suggested serving it raw, sliced thinly and dressed in mayonnaise with a hint of horseradish. Back at home, our cupboards showed a distinct lack of horseradish, so I improvised by mixing a little Dijon mustard into mayonnaise, and used this to lightly dress a heap of grated kohlrabi. The texture of the vegetable was fascinating, it was as crisp and juicy as the best apple. Its flavour was reminiscent of the gentlest radish, and it worked beautifully in the mustard mayonnaise, to make a light juicy side dish.
I’m impressed. This is definitely something that we’ll add to the kitchen garden next year.