Braised Kohlrabi

(Serves 4)


    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.



  1. Remove green leaves from kohlrabi and place on one side.
  2. 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).
  3. Fry kohlrabi in butter or olive oil (small ovenproof casserole dish) until browned on edges. Add seasoning during frying.
  4. Add wine and herbs. Bring to boiling point.
  5. Cover and place in a moderate oven (Mark4/180C/350F) 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.
  6. Remove stems from the kohlrabi leaves, wash and shred leaves finely. Mix with braised kohlrabi about 5 minutes before the end of cooking.
Serve with main dish.