	Common Names:	Kohlrabi
	Family:	Brassicas
	In Season:	July - November (best)
	Buying:	Choose smaller firm specimens about 10cm/4-inches in diameter with wrinkle free skin.
	Storing:	Up to 10 days in the refrigerator or in a cool, dark,ï¿½ dry and airyï¿½ place.
	Serving Allowances:	150g/5oz per person

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General Preparation of Kohlrabi

Remove anyï¿½ protruding bits then peel quite thickly. Wash in cold water. Can be eaten raw or cooked.
ï¿½

Optional Preparations/Cuts ï¿½(see Main Vegetable Preparation Page forï¿½ explanations and photos)

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Baton	Brunoise	Chunk	Cube	Dice/chop	Grate	Julienne
Y	Y	Y	Y	Y	Y	Y
ï¿½	ï¿½	ï¿½	ï¿½	ï¿½	ï¿½	ï¿½
Matchsticks	Mashed	Paysanne	Purï¿½ed	Shred	Slice	Sulfrino
Y	Y	Y	Y	Y	Y	Y

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Suitable Methods and time for Cooking Kohlrabi

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Bake/Roast	y	Slices or cubes =ï¿½ 30 - 40 minutes
Boil	y	Chunks, slicesï¿½ or Cubes =ï¿½ 8-10 minutes
Fry/Sautï¿½	y	Batons, cubes or slices ï¿½=ï¿½ 8 - 10 minutes
Microwave	y	Slices or Cubes - 10-15 minutes (900g/2lb)
Steam	y	Chunks, slicesï¿½ or Cubes =ï¿½ 12 - 15 minutes
Stuff	y	ï¿½
ï¿½	ï¿½	ï¿½

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