King Rabi

The Kohl Rabi are at their peak – if allowed to get any bigger the stringy ‘veins’ will become tough and woody.  I’ve tried 2 ways of using this interesting vegetable over the last week.  As I mentioned previously, this is an easy vegetable to grow – I sowed the seeds directly into the growing bed on the 10th April.  So about 10 weeks later they were a good size to eat.

King Rabi

It can be peeled and eaten raw, or diced and steamed.  Roasting I have not yet tried.  The smell is stronger than I expected – it has a fairly cabbagey aroma, but the taste is surprisingly mild, sweet and delicious.

Summer Slaw (For 4)

1 kohl rabi, peeled and roughly grated

2 carrots, peeled and grated

1 small red onion, finely sliced

1 fennel bulb, finely sliced

2 – 3 tbsp freshly chopped parsley

Dressing:

2 tbsp natural yogurt

juice 1/2 lime

1 tsp sugar

salt & pepper to taste

Summer slaw

The other way I used kohl rabi was to just peel, dice and steam for 5-10 minutes.  I then tossed it in olive oil and served as a side vegetable dish with steamed mangetout peas.  The mangetout are doing ok on my shaky teepee – will have to have something a bit more stable next year.

The Secret Life of Mangetout

The Wild Mangetout Twins

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