Kohlrabi Grown by Riverford in the Vendée at Le Boutinard, France

£2.20 / x1

About

One of the weirder looking vegetables that we grow, we’ve heard kohlrabi described as everything from an alien to a Mr Man, a Teletubby to Mike from Monsters Inc. If that encourages children to try it, so much the better! Kohlrabi has a sweet, peppery succulence and is one of the most underrated veg out there.

Country of origin

Produced in

France

UK Seasonality

jan

feb

mar

apr

may

jun

jul

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sep

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dec

‘Blimey! Have aliens landed in my veg box?’ is a common reaction when kohlrabi is included among the weekly offerings – Hugh Fearnley-Whittingstall

How to prepare

To prepare, trim off any stems, trim the base, and lightly peel. For boiling, braising and roasting, cut into chunky wedges or batons. For eating raw, kohlrabi is best grated or cut into very thin slices or matchsticks.

Raw kohlrabi is fantastic in salads and slaws, a bit like a radish. Like most veg, you can boil it into soup, toss into stir-fries, or add it to stews 30-40 mins before the end of cooking. Or for an easy side dish, toss with oil and seasoning and roast at 210˚C/Gas 7 for 30 mins.

Storage

Keep in the fridge, remove leaves to retain moisture.

Grown by Riverford in the Vendée, Le Boutinard, France

Our brilliant French grower team, led by Marco Altamirano, supply our boxes with loads of colourful veg throughout the year. There’s lettuces, sweet mini peppers, cucumbers, broad beans, aubergines, autumn squashes – plus some of our favourite unusual treats of the year, including Padron peppers, cape gooseberries and tangy Mexican-style tomatillos.