This year has been the year of new vegetable discovery for me. Before this year, I had never tasted kale, celeriac or kohlrabi…I’m sure you serious foodies are like shock horror! but I bet there are many of you out there who haven’t either and I don’t blame you, they’re ugly little buggers.
Next time you’re at the market or local farmer’s market, you will notice that the celeriac is always next to the kohlrabi, it’s almost liked they’ve been lumped together in the ugly veg section that nobody knows what to do with. Celeriac looks like a highly diseased potato with warts and roots coming off it whereas the kohlrabi looks more like it landed from mars with its stems and leaves coming off the top and sides and it’s knobbly bits protruding all over its bulbous body.
Having now sampled the kohlrabi, I think it is a veg best served raw. The texture is a really lovely crunchy refreshing texture that I think is one of its main selling points that would be lost if cooked. The flavour is also quite light, a mixture of cabbage crossed with broccoli stem with a lovely sweetness to it that I thought would be perfect in a slaw. Mixed with some fennel I had at home and some apple, it came together better than I expected to a crunchy, light slaw that I served with a roast chicken but I think would be fabulous with pork or fish.
Kohlrabi, fennel and apple slaw
Serves 2 as a side dish
what you need:
- 1 kohlrabi, peeled
- 1/2 fennel bulb, cut in half lengthways
- 1/2 apple
- 2 tsp sunflower seeds
- 1 tbsp dill leaves
- juice of 1 lemon
- 1 tsp honey
- 1 tsp wholegrain mustard
- 1 tbsp olive oil
- salt & pepper
What to do:
Make the dressing by combining the lemon juice, honey, mustard, olive oil and seasoning (adjust amounts to suit your palate).
Using a mandolin, slice the kohlrabi, fennel and apple and then cut them into 1 cm ribbons. Combine in a bowl with the sunflower seeds and dill.
Drizzle the dressing over the slaw and mix well (you may not use all the dressing) and serve.