CLASSIC STUFFED KOHLRABI

Serves 2 as a main course.

2 kohlrabi, bulbs peeled, stems discarded, and leaves trimmed of tough centre bits
1 handful finely chopped onion
1 teaspoon minced garlic
3 tablespoons unsalted butter
200 g ground pork, chicken or turkey
1 handful cooked rice
2 teaspoons paprika
1 pinch oregano or marjoram
1/2 tablespoon tomato puree
1 egg, lightly beaten
300 ml chicken or vegetable stock
1 tablespoon plain flour
60 ml cream

Trim a sliver from the root end of each kohlrabi bulb so it will stand upright, and scoop out the middle from the opposite end with a spoon, leaving a thin shell. Chop up the bits that you have scooped out and set them aside. Cook the kohlrabi leaves for 3 minutes in boiling, salted water, drain and chop. In a large frying pan fry the onion and garlic in 1 tablespoon of butter over medium heat until golden and then transfer to a large bowl. Add the pork, rice, spices, tomato puree, egg, chopped kohlrabi and leaves, and salt and pepper to taste. Stir all the ingredients together. Divide the mixture among the kohlrabi shells and put the filled shells in a large pan. Pour in the stock, bring to the boil, lower the heat and simmer the shells, partially covered, for about 45 minutes or until they can be easily pierced with a knife. Transfer the shells to a plate and keep warm, reserving the cooking liquid in the pan. In a small saucepan melt the remaining butter over a medium heat, add the flour and whisk for 2 minutes. Whisk in the cream and stir for 1 minute. Whisk in the reserved cooking liquid. Season to taste with salt and pepper and cook the sauce over medium heat, stirring occasionally for 3 minutes or until it has thickened. Pour the sauce over the shells and serve.

KOHLRABI, APPLE AND CREAMY MUSTARD SALAD

Try with slivered almonds or raw sunflower seeds sprinkled on top. Serves 4 as a side dish

60 ml double cream (for whipping)
1 tablespoon fresh lemon juice
2 heaped teaspoons wholegrain mustard
1/4 teaspoon sugar
Salt and pepper to taste
1 kohlrabi bulbs, peeled and cut into julienne strips (keep the leaves to use in another recipe!)
1 apple, cored and diced

In a bowl whisk the cream until it holds soft peaks then whisk in the lemon juice, mustard and sugar. Season to taste with salt and pepper. Stir in the kohlrabi and apple, and serve.

BRASIED KOHLRABI WITH GARLIC AND PARMESAN

Serves 2 as a side dish

1 teaspoon butter
1 kohlrabi, peeled and cut into thin strips
1 teaspoon minced garlic
200 ml chicken or vegetable stock
Salt and pepper to taste
Freshly grated Parmesan

Heat the butter in a frying pan over a medium heat. Add the Kohlrabi and garlic and sauté them for about 3 minutes. Add the stock, bring it to the boil. Cover the pan, turn down the heat and simmer for 15 minutes, or until the kohlrabi is tender. Season to taste with salt and pepper, and serve sprinkled with Parmesan.