Herbs and seasonings can be varied depending on the main dish.
- Beef: thyme, ground black pepper;
- Chicken: tarragon, ground yellow mustard;
- Fish: dill seeds, dill tips, ground yellow mustard;
Chose kohlrabi that are about the size of a cricket ball.
- kohlrabi (4-6),
- dry white white (English or Welsh), 1 large glass
- herbs, seasoning
- butter/olive oil for frying
Serve with main dish.
- Remove green leaves from kohlrabi and place on one side.
- Peel kohlrabi. It is wise to remove all of the thick skin otherwise a green tinge can be seen on the outside edge of the vegetable - this worries some diners. The bottom part of kohlrabi can be slightly tough, if necessary cut a slice off the bottom. Cut into 'piglets' (like orange segments).
- Fry kohlrabi in butter or olive oil (small ovenproof casserole dish) until browned on edges. Add seasoning during frying.
- Add wine and herbs. Bring to boiling point.
- Cover and place in a moderate oven (Mark4/180°C/350°F) for approximately 30 minutes until cooked. (Make sure that the dish does not completely dry out - add water if necessary.) Kohlrabi will not soften like potato - there will be a firmness to the vegetable - the degree is a matter of preference.
- Remove stems from the kohlrabi leaves, wash and shred leaves finely. Mix with braised kohlrabi about 5 minutes before the end of cooking.