Kohl Rabi - What the hell ?!

Such a strange, alien vegetable - what on earth to do with it. It’s taste is like a cross between turnip and cabbage, nutrition info here.

I like mine simply roasted (small wedges/chips or slices) with garlic, cayenne, olive oil, salt & pepper. Then chuck some Parmesan and Parsley over when you take out of the oven (crispy and golden on the edges) Try this recipe.

Also good with Apple in a salad if chopped into thin sticks, see this one

Also good in a soup, we’ve used this one, but loads more on the web if you do a trawl…