Keepp's photo of kohlrabi
Keepp‘s photo of kohlrabi I’ve nicked off flickr

Got to admit, I’ve got issues with Kohlrabi. Firstly, isn’t it just a turnip with tentacles? Secondly, how do you pronounce it? Should it sound like a chilly Jewish spritual leader? Or should it be pronounced with drawn-out Kensington vowels, daahling? Thirdly, is it two words or one, or is it hyphenated? Fourthly, I haven’t got the foggiest what to do with it.

A week or two ago Tophat left this stark confession in the comments…

“I could eat thin slices of kohl rabi sandwiched between two slices of good bread and butter any day of the week.”

To which Tozagurl replied, with the voice of sanity…

“I don’t think I’ll be bringing kohlrabi sandwiches to work anytime soon – i got enough stick for the broad bean salad”

Here’s another possibility, less likely to result in a terminal loss of office kudos. I tried it a while back and, all I can say is, it’s quite nice. It’s from Jane Grigson’s Vegetable Cooking

Something to do with Kohlrabi

1. Peel 1lb of kohlrabi and slice thinly.

2. Heat 1oz of butter and 2 tblsp of oil in a pan, stir in a tablespoon or so of sugar. Keep stirring, over a high heat, until it starts to caramelise and turns golden-brown.

3. When it’s brown, add the kohlrabi, stir around a bit then lower the heat. Cover and leave it until the veg is cooked and the liquid evaporated.

4. Add 1 tsp of flour and then enough stock or water to make a binding sauce. Bring to the simmer and cook for a couple of minutes.

5. Season and stir in a generous amount of parsley.

Anyone else got any bright ideas for what to do with this most alien of veg box inhabitants?